Slow-Roasted Firm Tofu Soup
A slow-roasted Asian firm tofu soup with snow peas and shiitake mushrooms, finished with tamari, rice vinegar and oyster sauce, served over sticky rice.
Ingredients
Instructions
Press the tofu between paper towels to remove excess moisture, then cube it, season, and roast over medium-high heat until well browned, about 9 minutes.
Add the snow peas and shiitake mushrooms, cooking until softened, about 6 minutes.
Stir in the tamari, rice vinegar, chili garlic sauce and oyster sauce for a final minute.
Cook the sticky rice separately and fluff with a fork.
Let the tofu simmer for about 6 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the sticky rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.