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Still Agnostic About Tofu?
Try it in soup
2 min readSep 24, 2020
Over the years, tofu converts have told me that soup was their gateway preparation.
And it’s no wonder: All the things you think you don’t like about bean curd — its blandness and spongy texture — can be advantageous in a flavorful bubbling brew.
In this soup, tofu is a main ingredient, but fear not. Because tofu soaks up seasonings, it’s perfect for adding heft and texture to soup without changing the flavor much. Here, tofu is paired with kimchi, a key component of many Korean soups.
Kimchi Soup With Tofu
Makes: 4 servings
Time: 25 minutes
Ingredients
- 2 tablespoons good-quality vegetable oil
- 1 tablespoon sesame oil
- 1½ cups kimchi
- 1 tablespoon rice vinegar, plus more to taste
- 1 tablespoon soy sauce, plus more to taste
- ½ cup short-grain white rice
- 12 ounces soft silken tofu, drained
- Pepper
- ½ cup chopped scallions for garnish
Instructions
- Put the vegetable and sesame oils in a large pot over medium heat. When hot…