Pressed Bean Curd Soup

Pressed bean curd has a firm, meaty chew that regular tofu can’t match, and frying it golden before it hits the broth is what gives this soup its backbone.

The slivered tofu gets a quick sear in hot oil until the edges crisp, then joins a pot built from stir-fried green onions, tomatoes, green peas, and corn. Soy sauce, dry sherry, brown sugar, and a drizzle of sesame oil round out the broth with that balance of salty, sweet, and nutty that makes Chinese home-style soups so satisfying.

This is a wok-to-pot recipe. Everything gets a fast stir-fry first to build flavor, then transfers to a soup pot with a full liter of stock. The result is a broth that tastes slow-simmered even though it comes together in 30 minutes.

Pro Tips

• Press your tofu well before slicing. Drier tofu fries crispier and won’t splatter as much in hot oil.
• Fry the bean curd in batches if your wok is crowded. Overcrowding steams instead of sears.
• Use vegetable stock to keep this fully vegetarian. Mushroom stock adds extra depth.
• The sesame oil goes in with the seasonings, not at the end. It infuses the vegetables during the stir-fry.

Variations

• Add sliced shiitake mushrooms with the vegetables for an earthier broth.
• Stir in a handful of baby spinach or bok choy right before serving for extra greens.
• Swap the sherry for Shaoxing wine if you have it on hand for a more authentic flavor.