This flavorful Thai Vegan Noodle Soup is packed with vegetables and pan-fried tofu! It's vegan, gluten-free, low-carb, and a great way to warm up on those cold days!
Place tofu in 2 clean paper towels one at a time and gently press/squeeze to remove excess stored liquid (without breaking up the tofu).
Pan fry cubes in a non-stick pan on medium-high heat with 1/2 tbsp oil. Gently mix and turn frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu). If you find that the tofu is sticking to the pan, add a little more oil. Prepare veggies at the same time.
Once the tofu is done, set aside in a bowl.
To Prepare Veggies:
Heat 1/2 tbsp oil on a non-stick soup pot on medium heat.
Add all the veggies. Saute on medium-high heat until cooked and tender, but still remain crispy. Turn frequently. If you find the veggies burning, lower the heat or add additional oil.
To Prepare Soup:
Add the pan-fried tofu to the sauteed veggie pot.
Add the Miracle Noodle Ready To Eat Thai Tom Yum Package to the pot with the veggies and tofu.
Simmer for 5 minutes, and serve hot!
Notes
Tofu - I prefer pan-fried tofu, but you can skip cooking the tofu and add in the cubed tofu.Vegetables - Feel free to add any veggies you want, such as spinach, bok choy, , zucchini, etc.For extra spice, add sriracha to taste when serving.