Fried Tofu with Spicy Ginger Soup

Fried Tofu with Spicy Ginger Soup

Yield: 4 Servings

This is adapted from a Tyler Florence recipe which had a lot more steps and used broccolini instead of broccoli (much more accessible and cheaper, sorry Tyler). This sounds like a crazy soup, and I am not a tofu eater, but I absolutely adore these fried tofu steaks in soup. It's a huge contrast of textures and flavors that just surprises you with how good it is. Pretty fast to go together so you can enjoy on a weeknight.


  • 1 qt. Vegetable Broth
  • 2" Ginger, cut in half
  • 1/4 Cup Rice Vinegar
  • 1/4 Cup Soy Sauce
  • 1 lb. firm Tofu
  • 1 Cup Panko crumbs
  • 1 egg, beaten
  • 2 Tbsp. Chili Oil
  • 4 Tbsp. Vegetable Oil
  • 1 lb. Broccoli
  • 1/2 lb. Udon or Rice Noodles
  • 3-4 Green Onions, sliced
  • 1/4 Cup Cilantro, chopped
  • 1/2 Cup Peanuts, salted, chopped fine


  1. In a large soup pot, over medium heat, combine broth, ginger, vinegar, and soy sauce. Allow to simmer 15 minutes
  2. To prepare tofu steaks, cut the tofu block lengthwise, then in half to make 4 slabs. Lay several layers of paper towel on a cutting board and then place the tofu, side by side, on top. Cover the steaks with more paper towels and press down to drain out some of the water.
  3. Dip each steak in the beaten egg and then dredge in the Panko crumbs.
  4. Add broccoli and noodles to broth and bring to a slow boil.
  5. Place oils in skillet over medium-high heat. When hot add tofu steaks and brown on each side, about 2 minutes per side until golden. Drain on paper toweling.
  6. Divide soup among 4 bowls and lay a piece of tofu on top of each.
  7. Garnish with green onions, cilantro, and peanuts.