This **hot and sour tofu soup** is a **vegan**, **gluten-free**, and **nutritious** meal packed with **plant-based protein**, **fiber-rich beans**, and **whole grains**. Perfect for a **healthy**, **flavorful**, and **comforting** dish!
Steps
# How to Make Hot and Sour Tofu Soup with Beans and Grains: A Step-by-Step Guide
If you're craving a hearty, flavorful, and nutritious meal, this **hot and sour tofu soup with beans and grains** is the perfect choice. Packed with plant-based protein, fiber, and bold flavors, this soup is easy to make and customizable to suit your taste. Follow these detailed steps to create a delicious, **SEO-friendly hot and sour tofu soup** that will impress your family and friends.
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## **Ingredients for Hot and Sour Tofu Soup with Beans and Grains**
- 1 block of firm tofu, cubed
- 1 cup mixed beans (e.g., black beans, kidney beans, or chickpeas)
- 1/2 cup grains (e.g., quinoa, barley, or brown rice)
- 4 cups vegetable broth (low-sodium for a healthier option)
- 1 cup mushrooms (shiitake or button), sliced
- 1 medium carrot, julienned
- 1 bell pepper, thinly sliced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp chili garlic sauce (adjust for spice level)
- 1 tsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp cornstarch (for thickening)
- 2 tbsp water (for cornstarch slurry)
- Fresh cilantro or green onions for garnish
- Salt and pepper to taste
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## **Step-by-Step Instructions**
### **Step 1: Prepare the Tofu**
1. Drain and press the tofu to remove excess moisture.
2. Cut the tofu into bite-sized cubes.
3. Heat a non-stick skillet over medium heat and lightly pan-fry the tofu until golden brown on all sides. Set aside.
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### **Step 2: Cook the Grains**
1. Rinse the grains thoroughly under cold water.
2. In a small pot, combine the grains with 1 cup of water and a pinch of salt.
3. Bring to a boil, then reduce the heat to low, cover, and simmer until the grains are tender (15-20 minutes for quinoa, 30-40 minutes for barley or rice).
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### **Step 3: Prepare the Soup Base**
1. In a large pot, heat the sesame oil over medium heat.
2. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
3. Stir in the sliced mushrooms, carrots, and bell peppers. Cook for 5 minutes until the vegetables soften.
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### **Step 4: Add Liquids and Seasonings**
1. Pour in the vegetable broth, soy sauce, rice vinegar, and chili garlic sauce. Stir well to combine.
2. Add the cooked beans and pan-fried tofu to the pot.
3. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 10-15 minutes.
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### **Step 5: Thicken the Soup**
1. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
2. Slowly pour the slurry into the soup while stirring continuously.
3. Simmer for another 5 minutes until the soup thickens slightly.
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### **Step 6: Serve and Garnish**
1. Ladle the hot and sour tofu soup into bowls.
2. Add a scoop of cooked grains to each bowl.
3. Garnish with fresh cilantro or green onions for added flavor and color.
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## **Tips for the Best Hot and Sour Tofu Soup**
- **Customize the Heat:** Adjust the amount of chili garlic sauce to suit your spice preference.
- **Add More Veggies:** Include bok choy, bamboo shoots, or spinach for extra nutrients.
- **Make It Ahead:** This soup tastes even better the next day as the flavors meld together.
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## **Why You’ll Love This Recipe**
This **hot and sour tofu soup with beans and grains** is a complete meal that’s both **healthy and satisfying**. It’s perfect for meal prep, packed with **plant-based protein**, and bursting with **umami flavors**. Whether you’re a vegan, vegetarian, or just looking for a comforting soup, this recipe is a must-try!
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By following these steps, you’ll create a **restaurant-quality hot and sour tofu soup** that’s perfect for any occasion. Don’t forget to share your creation on social media and tag it with #HotAndSourTofuSoup for more visibility!