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
- In a large soup pot, over medium heat, combine broth, ginger, vinegar, and soy sauce. Allow to simmer 15 minutes
- 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.
- Dip each steak in the beaten egg and then dredge in the Panko crumbs.
- Add broccoli and noodles to broth and bring to a slow boil.
- 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.
- Divide soup among 4 bowls and lay a piece of tofu on top of each.
- Garnish with green onions, cilantro, and peanuts.