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Cut the block of firm tofu in half lengthwise, then cut it into approximately 1-inch cubes.

Place the tofu cubes in a wok or large pan. Season them generously with salt and black pepper.

Add the vegetable oil to the wok/pan and heat over medium-high heat. Pan-fry the seasoned tofu cubes, turning occasionally, until they are golden and crispy on all sides. This will take about 8-10 minutes.

Once crispy, remove the tofu from the pan and set aside on a plate lined with a paper towel to drain any excess oil.

Prepare the aromatics: Peel and roughly chop the shallot. Trim the lemongrass stalks, remove the tough outer layers, and cut them into 2-3 inch pieces. Using a mortar and pestle or the back of a heavy knife, smash these lemongrass pieces to release their fragrance. Slice the galangal and smash it in the mortar and pestle. Peel the garlic cloves and smash them as well.

If needed, add a little more oil to the wok/pan. Add the chopped shallot, smashed lemongrass, smashed galangal, and smashed garlic to the wok. Sauté the aromatics over medium heat until fragrant, about 2-3 minutes.

Pour in the can of coconut milk, stirring to combine with the aromatics.

Add the shimeji mushrooms and halved cherry tomatoes to the soup base.

Grate the zest from the lime directly into the soup. Add the whole small red Thai chili.

Drizzle in the maple syrup and add the chili oil. Stir well to incorporate.

Add the chopped scallions, chopped cilantro, and the bunch of Thai basil leaves to the soup.

Bring the soup to a gentle simmer and cook for 5-7 minutes, or until all ingredients are cooked through and the flavors have melded. Do not boil vigorously.

Just before serving, squeeze the juice from 1/2 a lime into the soup and stir.

Ladle the hot soup into serving bowls. Top each bowl with the crispy pan-fried tofu cubes, additional chopped scallions, and cilantro. Garnish with a lime wedge.


Cut the block of firm tofu in half lengthwise, then cut it into approximately 1-inch cubes.

Place the tofu cubes in a wok or large pan. Season them generously with salt and black pepper.

Add the vegetable oil to the wok/pan and heat over medium-high heat. Pan-fry the seasoned tofu cubes, turning occasionally, until they are golden and crispy on all sides. This will take about 8-10 minutes.

Once crispy, remove the tofu from the pan and set aside on a plate lined with a paper towel to drain any excess oil.

Prepare the aromatics: Peel and roughly chop the shallot. Trim the lemongrass stalks, remove the tough outer layers, and cut them into 2-3 inch pieces. Using a mortar and pestle or the back of a heavy knife, smash these lemongrass pieces to release their fragrance. Slice the galangal and smash it in the mortar and pestle. Peel the garlic cloves and smash them as well.

If needed, add a little more oil to the wok/pan. Add the chopped shallot, smashed lemongrass, smashed galangal, and smashed garlic to the wok. Sauté the aromatics over medium heat until fragrant, about 2-3 minutes.

Pour in the can of coconut milk, stirring to combine with the aromatics.

Add the shimeji mushrooms and halved cherry tomatoes to the soup base.

Grate the zest from the lime directly into the soup. Add the whole small red Thai chili.

Drizzle in the maple syrup and add the chili oil. Stir well to incorporate.

Add the chopped scallions, chopped cilantro, and the bunch of Thai basil leaves to the soup.

Bring the soup to a gentle simmer and cook for 5-7 minutes, or until all ingredients are cooked through and the flavors have melded. Do not boil vigorously.

Just before serving, squeeze the juice from 1/2 a lime into the soup and stir.

Ladle the hot soup into serving bowls. Top each bowl with the crispy pan-fried tofu cubes, additional chopped scallions, and cilantro. Garnish with a lime wedge.
