Gang Jued Tofu

Gang Jued Tofu is a light and aromatic Thai soup that showcases tofu and vegetables in a delicate broth, reminiscent of seafood flavors. This vegan dish is perfect for a comforting meal, blending traditional Thai spices with the umami of seaweed.

Ingredients

• Firm tofu - 200 grams, cubed
• Vegetable broth - 500 milliliters
• Nori seaweed - 2 sheets, torn into small pieces
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Carrot - 1 medium, julienned
• Celery - 1 stalk, thinly sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, heat the vegetable broth over medium heat.
2. Add the minced garlic and ginger, sautéing for 1-2 minutes until fragrant.
3. Stir in the sliced mushrooms, julienned carrot, and celery, cooking for about 5 minutes until the vegetables begin to soften.
4. Add the cubed tofu and torn nori to the pot, letting it simmer for another 5 minutes.
5. Stir in the soy sauce and lime juice, adjusting the seasoning with salt and black pepper to taste.
6. Remove from heat and ladle the soup into bowls, garnishing with fresh cilantro before serving.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• High in vitamins and minerals from the variety of vegetables.

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