Chinese Tofu and Rice Soup

Eating is a necessity for me (hopefully you too), and I like to vary my meals, so I try to fix one new dish per week. In my free time, I read food magazines and blogs to help me scope out new, fresh recipes, and I love it! Food Network Magazine is one of the few food magazines I subscribe to. Most of the recipes there are meat-based, however I'm getting courageous by adapting the recipes to fit my dietary choices. This recipe originally calls for 1 cup of rotisserie chicken (and chicken stock), which I simply substituted with extra firm tofu cubes (and vegetable stock). This was tasty and filling! Everyone in my family liked it - brother and dad included!

Chinese Tofu and Rice Soup
Source: Adapted from Food Network Magazine, September 2011 Issue
Serves 6

4 Large Eggs
Kosher salt and freshly ground pepper
1 pack (200 grams) Extra-Firm Tofu, Cubed
2 tablespoons vegetable oil
2 large tomatoes, halved and thinly sliced
4 cups low-sodium vegetable broth
1 bunch scallions, sliced
2 tablespoons sesame oil
3 teaspoons low-sodium soy sauce
4 cups baby spinach
1-1/2 cups cooked rice (white, brown or wild) SS: I used white basmati rice

1. Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. SS: With all the broth that this dish calls for, I would suggest using a soup pan. Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.
2. Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes. Add the tofu, broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 teaspoon salt. Partially cover and simmer 5 minutes.
3. Stir in the spinach and rice and warm through. SS: If using chicken, add it at this step. Season the soup with salt and pepper.

I will definitely make this again, it's a one pot dish with all of the nutrients you need - protein, starch, and veggies! This also required minimal prep, aside from slicing the tomatoes and scallions, and beating the eggs - this was a dump and simmer cook job. Everyone needs that, especially during the week!

Make this vegan by leaving out the eggs - I think it would taste just fine without them!


  1. Just bought me some extra firm tofu this weekend. Now on to find a recipe I'd like to attempt. Not sure if I like tofu or not, but I'm willing to give it a try. Trying to do a little better for myself. lol

  2. @Libby - Good for you! I'm slowly easing my way into dishes where you taste tofu and deal with it's texture. This really was a good dish. Also, I froze the tofu before I used it. Besides preserving it, it gives tofu a chewy texture, which I prefer. Good luck!

  3. Yummy, definitely going to try this since it's soup season. Guess what I was so inspired by your dish that I made a delicious soup of my own.

  4. @Mrs. J - YAY! Go 'head girl!!! I'm sure it was delicious. Plus, it's been chilly recently, perfect time for a good, warm soup!

  5. This soup looks delicious and easy enough to make. I'm not a vegetarian but I often eat vegetarian meals because well, they taste better! (in restaurants, I pick my entree based on what comes with the protein, not the protein itself).