• Facebook
  • Instagram
  • Pinterest

China Sichuan Food

Chinese Recipes and Eating Culture

  • Recipes
    • All Time Popular
    • Sichuan Food
    • Staple| Rice|Noodles
    • Pork
    • Beef & Lamb
    • Chicken & Poultry
    • Fish & Seafood
    • Egg & Dairy
    • Salad & Cold dishes
    • Beverages & Tea
    • Dessert
    • Soup
    • Vegan
    • Vegetarian
  • Pantry
  • Blog
  • About
    • PRIVACY POLICY
  • Video
  • How to
  • Hot Pot
    • Chinese Hot Pot e-Cookbook

Tofu Soup With Bok Choy

October 23, 2017 16 Comments

Jump to Recipe Print Recipe

Quick an easy tofu soup with Bok Choy and a wonderful roasted fresh pepper dipping sauce.

tofu soup with bok choy|chinasichuanfood.com

Tofu soup, along with easy egg drop soup is one of the most popular soups on my Chinese family table. While it might be considered as too plain with no charming taste. But we never drink tofu soup separately. It is a great partner to other Chinese braised recipes like red braised pork belly, braised chicken and stir-fries.  Plain tofu soup helps us to obtain well balances among different nutrient substances.  What’s more interesting is that the liquid and the Bok Choy is quite great. However no matter how great the liquid is, the tofu slices are plain and tasteless. So I matched the soup with an interesting dipping sauce using roasted green peppers, which is only and extremely popular in Sichuan area, named as “烧椒汁”.

How to make the dipping sauce

Heat peppers in a wok or casting iron pan until slightly dark browned on surface. Transfer to a crusher and then crush until getting a paste texture.

tofu soup with bok choy|Chinasichuanfood.com

Transfer the paste to a small bowl, top with garlic and scallion whites. Heat around 1/3 cup of oil until smoky. Pour the hot oil evenly on the paste.

tofu soup with bok choy|chinasichuanfood.com

Mix with light soy sauce and sugar. That’s our sauce.

tofu soup with bok choy|chinasichuanfood.com

How to cook tofu soup

  1. Cut tofu into large pieces. If you do not serve with dipping sauces, you can cut them into small cubes.
  2. In a large pot, add tofu pieces, ginger shreds and 2.5 L water. Bring to a boiling.
  3. Add Bok Choy and drop sesame oil in. Continue cook for 1 minute. Season with salt. Serve immediately with dipping sauce.

tofu soup with bok choy|chinasichuanfood.com

5 from 2 votes
tofu soup with bok choy|chinasichuanfood.com
Print
Tofu Soup With Bok Choy
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Simply and easy homemade tofu vegetable soup
Course: Soup
Cuisine: Chinese
Keyword: Bok Choy, tofu
Servings: 4 servings
Calories: 247 kcal
Author: Elaine
Ingredients
  • 1 box tofu ,either soft or firm
  • 250 g Bok Choy
  • 1 tsp. salt
  • 1/2 tbsp. sesame oil
  • 1 thumb ginger ,shredded
  • 2.5 L water
Dipping sauce
  • 6 long green chili peppers
  • 2-3 red Thai peppers
  • 3 garlic cloves
  • 1 scallion white
  • 1/3 cup of oil ,heated until boiling
  • 1 tbsp. light soy sauce
  • 1 tsp. salt
  • 1 tsp. sugar
Instructions
Dipping sauce
  1. Heat peppers in a wok or casting iron pan until slightly dark browned on surface. Transfer to a crusher and then crush until getting a paste texture.
  2. Transfer the paste to a small bowl, top with garlic and scallion whites. Heat around 1/3 cup of oil until smoky. Pour the hot oil evenly on the paste.
  3. Mix with light soy sauce and sugar. That’s our sauce.
Cook tofu soup
  1. Cut tofu into large pieces. If you do not serve with dipping sauces, you can cut them into small cubes.
  2. In a large pot, add tofu pieces, ginger shreds and 2.5 L water. Bring to a boiling.
  3. Add Bok Choy and drop sesame oil in. Continue cook for 1 minute. Season with salt. Serve immediately with dipping sauce.
Nutrition Facts
Tofu Soup With Bok Choy
Amount Per Serving
Calories 247 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 1g 5%
Sodium 1237mg 52%
Potassium 195mg 6%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 6g 12%
Vitamin A 57.3%
Vitamin C 44.1%
Calcium 15.2%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.

tofu soup with bok choy|chinasichuanfood.com

tofu soup with bok choy|chinasichuanfood.com

Filed Under: Soup, tofu, Vegan

« Sweet and Sour Tofu
Chinese Eggplants with Garlic Sauce »

You may also like

Youtiao (Chinese Oil Stick)-Chinese Cruller

Youtiao (Chinese Oil Stick)-Chinese Cruller

Chinese steamed pork bun

Chinese Pork Bun

Chinese chili oil|chinasichuanfood.com

How to Make Chinese Red Oil from Scratch

Comments

    Leave a Reply to Elaine Luo Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Ali @ Inspiralized says

    November 7, 2013 at 9:26 pm

    Not only does this soup look amazing and elegant, I love that spoon – where did you get it!? Lovely!

    Reply
    • Elaine says

      November 8, 2013 at 12:25 am

      Thanks Ali. I get the spoon from a roadside market selling coffee stuff. They are cute and I love it too.

      Reply
  2. Silvia says

    March 23, 2014 at 11:21 am

    What’s cooking wine? Can I omit or replace it with?

    Reply
    • Elaine Luo says

      March 23, 2014 at 7:48 pm

      Silvia,
      Cooking wine is a kind of rice wine using for cooking, If you do not have some at home, you can just omit it. It just helps to remove the raw taste but not that much important.

      Reply
  3. Shelby says

    September 22, 2015 at 3:29 am

    I made this for lunch today without the pig and it was so hearty, filling and delicious. Such a simple and satisfying meal. It feels so nourishing to eat a hot bowl of soup.

    I love your website and the gorgeous photos that accompany your recipes, except they always make me hungry!

    Reply
    • Elaine says

      September 22, 2015 at 9:28 pm

      Thanks Shelby for so many kind words. This is a plain soup dish but really healthy and yummy too.

      Reply
  4. Michelle says

    July 9, 2016 at 9:56 am

    Where would you find tapioca and in what form? Could you find it at your local (North American ) grocery store?

    Reply
    • Elaine says

      July 9, 2016 at 5:12 pm

      Hi Michelle, we usually use tapioca starch for meat balls or other balls. But it is ok to replace it with cornstarch. I believe you can find it at Amazon too.

      Reply
  5. STEVE S. says

    November 9, 2017 at 2:44 am


    I made this soup last night with the dipping sauce. Everyone in my family had two and three servings. I used chicken broth (from recipe here) instead of water. I also used Jalapeno pepper instead of the long green chili peppers.

    Just want to say THANK YOU for an easy-to-make hot pot. This soup is a keeper, for sure!

    Reply
  6. CR says

    December 15, 2017 at 10:44 am

    Hello, Ms. Luo. 🙂 Thank you, so much, for posting this recipe! I just printed out the instructions and I cannot wait to try it. I’m a VERY big fan of bok choy and tofu, and I’m sure this will taste great together.

    Reply
    • Elaine says

      December 15, 2017 at 8:50 pm

      You will love it. Keep me noticed no matter how you feel about the result.

      Reply
  7. Susan Mendelsohn says

    October 14, 2019 at 8:17 pm

    This soup looks so good, and I plan to make it this week. I do have a question about the long green chili pepper. Are they meant to be more or less hot than the red Thai peppers? Is there a variety that you would suggest?

    Reply
    • Elaine says

      October 15, 2019 at 8:32 am

      They are less hot than Thai peppers but are spicy too. You can choose the type of chili pepper based on your own taste preference. For example, using Barker’s Hot chili pepper for a hotter version or Anaheim pepper for a mild flavor. In most cases, I get my newly harvested peppers in the backyard and the sauce varies a lot in hot level. Older peppers give a hotter taste even with the same type.

      Reply
  8. Andreas says

    November 23, 2019 at 6:13 am

    Hi Elaine,

    how much is a “box” of tofu? I just looked into my refrigerator and found package sizes ranging from 300g to 500g. But I have seen larger and smaller ones at the store, and some sell just blocks of (firm) tofu without a box, just in a bag.

    Reply
    • Andreas says

      December 2, 2019 at 5:34 am


      By the way, I’ve made this soup a couple of times now. It’s really a good fit for very nutritious and/or spicy meals.

      Thank you for the recipe Elaine.

      Reply
      • Elaine says

        December 2, 2019 at 8:28 am

        Yes, you get it Andreas. That’s our balance, not in a particular dish but the entire meal.

        Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Subscribe for Updates

Most Popular

Homemade Handmade Noodles

homemade noodles

Mung Bean Cake (Mung Bean Paste)

Mung bean cake

How to Make Fish Balls

how to make fish balls|chinasichuanfood.com

Chinese Pantry

An introduction to Chinese vegetables|chinasichuanfood.com

An Introduction to Chinese Vegetables: Leafy Green

How to cook Chinese sausage

Chinese Sausage (How to Cook Chinese Sausage)

pan-fried crispy tofu

How to Pan Fry Tofu

invert syrup for mooncake

Golden Syrup (Invert Syrup)

ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. All images & content are copyright protected. Please do not use only images without prior permission. 图片和文字未经授权,禁止转载和使用。

Copyright © 2019 · Privacy Policy