Shopped with us before?

Nutrition Facts

Instructions

• STEP 1

  Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

  • 1 (12 oz) pkg extra firm tofu

• STEP 2

  Wash and dry the fresh produce.

  • 2 medium carrots
  • 2 sticks celery
  • ½ small bunch cilantro

• STEP 3

  Peel, trim, and small dice carrots. Place in a medium bowl.

• STEP 4

  Trim and small dice celery. Add to the bowl with the carrot.

• STEP 5

  Preheat a medium saucepan over medium-high heat.

• STEP 6

  While the pan heats up, peel, halve, and small dice onion; peel and mince garlic. Add both to the bowl.

  • ½ medium yellow onion
  • 1 clove garlic

• STEP 7

  Once the pan is hot, add oil and swirl to coat the bottom. Add veggies, garlic, and spices; cook, stirring occasionally, until tender, 5-7 minutes. (Reserve bowl for the next step.)

  • 2 tsp toasted sesame oil
  • ¼ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • ⅛ tsp cumin, ground

• STEP 8

  Meanwhile, place cornstarch, soy sauce, maple syrup, smoked paprika, and salt in the reserved bowl. Whisk to combine the marinade.

  • 1 tbsp cornstarch
  • 2 tsp soy sauce
  • 1 tsp pure maple syrup
  • 1 tsp smoked paprika
  • ¼ tsp salt

• STEP 9

  Large dice tofu. Add to bowl with marinade and toss to coat.

• STEP 10

  Preheat a skillet over medium-high heat.

• STEP 11

  Once the skillet is hot, add oil and swirl to coat the bottom. Add tofu (leaving any excess marinade in the bowl) and pan-fry, turning occasionally, until browned and crispy, 7-8 minutes. Wipe bowl clean with paper towels, then return cooked tofu to the bowl.

  • 2 tsp toasted sesame oil

• STEP 12

  While the tofu is cooking, add broth and peas to the pan with the veggies; stir to combine the soup and bring to a simmer. Once simmering, reduce heat to medium and continue to cook, stirring occasionally, until veggies are very tender, about 5 minutes.

  • 1 ½ cups frozen peas
  • 24 fl oz (3 cups) chicken or vegetable broth

• STEP 13

  Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves.

• STEP 14

  When the soup is done, use a potato masher to crush the veggies. Alternatively, use a blender if you prefer a smoother soup. Add cilantro (reserving a small handful for serving), cream, and soy sauce, then stir to combine. Remove from heat.

  • 4 fl oz (½ cup) heavy whipping cream
  • 1 tbsp soy sauce

• STEP 15

  To serve, divide soup between bowls; top with the smoky tofu and reserved cilantro. Enjoy!