Spicy Gai Lan and Tofu Soup
There’s nothing more comforting than a steaming bowl of Spicy Gai Lan and Tofu Soup on a chilly evening. The first time we made this, it was a happy accident—we had leftover Gai Lan from a stir-fry, Tofu in the fridge, and a craving for something spicy. A little improvisation later, we had a rich, fragrant broth infused with ginger, red chili, and tender bites of tofu and Chinese broccoli.
Now, this soup is a staple in our home because it’s quick, easy, and delicious. It’s packed with bold flavors, nourishing ingredients, and just the right amount of heat to warm you up from the inside out. Plus, it’s so good, it’s better than takeout! Whether you need a light yet satisfying meal or a spicy pick-me-up, this soup always delivers.
Table of Contents
- About Spicy Gai Lan and Tofu Soup Recipe
- Why You’ll Love Spicy Gai Lan and Tofu Soup Recipe
- Key Ingredients
- How To Make Spicy Gai Lan and Tofu Soup
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
About Spicy Gai Lan and Tofu Soup Recipe
Spicy Gai Lan and Tofu Soup is inspired by classic Asian brothy soups, where simple ingredients shine through a rich, aromatic broth. Gai Lan (Chinese broccoli) is a staple in Chinese cuisine, loved for its slightly bitter flavor and crisp texture, while tofu provides a protein-packed contrast with its silky yet firm bite.
This soup balances savory, spicy, and umami flavors with a base of garlic, ginger, Shaoxing wine, soy sauce, and a touch of dark soy sauce for richness. The broth gets a fiery kick from red hot peppers, making it perfect for those who love bold flavors. Served on its own or with a side of rice, this soup is both comforting and nourishing—a true one-pot wonder.
Why You’ll Love Spicy Gai Lan and Tofu Soup Recipe
- Quick & Easy – Ready in under 30 minutes, making it a great weeknight meal.
- Spicy & Flavorful – Packed with garlic, ginger, and chili heat for a bold taste.
- Healthy & Nutritious – Loaded with protein, vitamins, and antioxidants.
- Customizable – Easily adjustable spice levels and add-ins.
- Vegan & Vegetarian-Friendly – Naturally plant-based and full of wholesome ingredients.
Key Ingredients
- Vegetable Stock – Forms the flavorful base of the soup.
- Ginger Root – Adds warmth and a subtle spicy aroma.
- Light Soy Sauce – Provides a balanced umami and salty depth.
- Sriracha Sauce or Hot Chili Sauce – Brings the perfect level of spice and heat.
- Rice Vinegar – Adds a touch of tanginess to balance the flavors.
- Sesame Oil – Infuses the dish with a nutty, aromatic finish.
- Salt & Black Pepper – Enhances and balances the overall flavor.
- Fresh Gai Lan (Chinese Broccoli) – A nutrient-rich leafy green that softens beautifully in soup.
- Shiitake Mushrooms – Adds a deep umami flavor and meaty texture to the soup.
- Scallions – Brings a mild onion flavor and freshness.
- Firm Tofu – Holds its shape while soaking up the flavorful broth.
- Cilantro – Adds a burst of fresh herbal notes.
- Thai Bird Chilies – Elevates the heat and adds a bold kick.
How To Make Spicy Gai Lan and Tofu Soup
- Mix Soy Sauce, Sriracha, Rice Vinegar, Sesame Oil, Salt and Black Pepper in a bowl and set it aside.
- In a large pot, add in 1 tbsp sesame oil along with grated ginger, and chopped scallion whites. Sauté for 30-60 seconds.
- Add the vegetable stock, Sauce Mix, Shiitake Mushrooms, and the Gai Lan stems. (leave the leaves for later) and simmer for 3 minutes until tender.
- Add the leafy Gai Lan, scallion greens along with chopped Thai chilies, and simmer one minute more.
- Add Tofu gently on top (just heating it in the hot broth) and garnish with cilantro and diced scallions.
- Serve hot and enjoy!
Have It Your Way
- Adjust the Spice – Reduce or increase the amount of red chili based on your heat preference.
- Make It Heartier – Add shiitake mushrooms or bok choy for extra texture.
- Boost the Protein – Toss in edamame, tempeh, or seitan for more plant-based protein.
- Gluten-Free Option – Use tamari instead of soy sauce and ensure your Shaoxing wine is gluten-free.
- Serve It Your Way – Enjoy as a light broth-based soup or serve over steamed rice for a fuller meal.
Nutritional Facts (Per Serving)
- Calories: ~200
- Protein: 12g
- Carbohydrates: 15g
- Fat: 8g
- Fiber: 4g
Health Benefits
- High in Plant-Based Protein – Tofu provides essential amino acids and keeps you full.
- Rich in Vitamins & Minerals – Gai lan is packed with vitamin A, C, and iron.
- Supports Digestion – Ginger and garlic have natural gut-healing properties.
- Boosts Immunity – Chili peppers and leafy greens help strengthen the immune system.
- Low-Calorie & Nourishing – A perfect light yet satisfying meal.
Other Recipes You’ll Love
- Manchow Soup with Air Fried Noodles
- Tuscan Bean and Barley Stew with Kale
- Vegan Sundubu Kimchi Jjigae
- Vegan Tom Yum Ramen Noodle Soup
- Easy Tofu Udon Noodle Soup With Mushrooms and Vegetables
Spicy Gai Lan and Tofu Soup
Ingredients
- 8 oz Extra Firm Tofu cut into cubes
- 1 lbs. Gai Lan chopped, separate stems from leaves
- 1 tbsp Ginger Grated
- 5 Shiitake Mushrooms small
- 2 Scallions sliced
- 1 tbsp Cilantro
- 1 Bird Eye Chilies thinly sliced
For Sauce:
- 32 oz Vegetable Stock
- 2 tbsp Soy Sauce
- 2 tsp Sriracha Sauce or hot chili sauce
- 1 tsp rice vinegar
- 2 tsp sesame oil
- ½ tsp Salt
- ½ tsp Black Pepper
Instructions
- Mix Soy Sauce, Sriracha, Rice Vinegar, Sesame Oil, Salt and Black Pepper in a bowl and set it aside.
- In a large pot, add in 1 tbsp sesame oil along with grated ginger, and chopped scallion whites. Sauté for 30-60 seconds.
- Add the vegetable stock, Sauce Mix, Shiitake Mushrooms, and the Gai Lan stems. (leave the leaves for later) and simmer for 3 minutes until tender.
- Add the leafy Gai Lan, scallion greens along with chopped Thai chilies, and simmer one minute more.
- Add Tofu gently on top (just heating it in the hot broth) and garnish with cilantro and diced scallions.
- Serve hot and enjoy!
Notes
- Press the Tofu – Removing excess water ensures better texture and flavor absorption.
- Use Fresh Ingredients – Fresh ginger and garlic make a noticeable difference in taste.
- Simmer Gently – Avoid overcooking the gai lan to maintain its crunch.
- Store & Reheat – Keep leftovers in the fridge for up to 3 days; reheat gently to preserve texture.
Nutrition
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