Honey glazed tofu soup recipe

Close up tofu soup

I have been publishing monthly posts on how to cook with tofu and we are reaching the end of it. This by no means is a sign that I will never, ever cook with tofu again on tofucado, cause that would be dumb and incoherent to my love for tofu. For the last how to cook with tofu series, I am bringing you a very easy, roasted flavors and my most-used way to cook with tofu. For tofu non-lovers, I think this recipe can make you come to the dark side.

Before we get into the actual details of the recipe, I want to quickly remind you that the how to cook with tofu series had a total of three publications (with this one included). The first one covers the basics, types of tofu available and offers you my best mapo tofu recipe. The second one has crazier but nonethless really good tofu recipes: baked potato filling and tofu scramble for those of you vegans out there. In today’s post, I will work with firm, but extra firm tofu works wonders with this as well.

How to cook with tofu? Press and marinate

When cooking with tofu, there are two things you must absolutely remember: Press and marinate. I tell you guys to never forget these two and while I can be a pretty good teacher, I’m a very bad student myself. Either way, you should try to do those two things as much as you can to get the most of the tofu experience & (non)flavor.

Close up soy glazed tofu soup

Honey glazed tofu recipe ingredients

Ingredients for the soup

  • 1/2 onion
  • 1/2 cup mushrooms
  • 1 cup carrots
  • 1 cup shanghai cabbage
  • 2 tbsp sesame oil to get that roasted flavor
  • 4 cups of vegetable broth
  • 1 tbsp soy sauce or miso

I served the soup with rice noodles. You will need to follow package instructions according to the type you buy. I left mine in a bowl with water for 1h before serving them in the bowls (no cooking).

Ingredients for the tofu

  • 1 pack of tofu, diced
  • 2 tbsp soy sauce
  • Cornstarch (to coat the tofu with it)
  • 2 tbsp honey
  • 1/2 tbsp sesame or olive oil
Cooked honey glazed tofu
The tofu should look golden and a bit brown, crispy on the outside, soft on the inside

How to make this tofu recipe vegan?

You can totally replace the honey I used with agave or maple syrup. The flavor and texture should remain the same.

Are there any other sides that go with tofu?

This tofu & veggie mix (regardless of the soup) can be served with rice, other type of noodles and even sweet potatoes. I wouldn’t personally have this flavor mix with potatoes nor pasta, but if that is your thing, go ahead and tell me the results!

Is this tofu recipe a good meal prep idea?

Yes! I think I make this every two weeks for my own meal prep. It has veggies, it has protein, it has carbs and it has super nice flavors. It’s also very filling and can make your tummy happy and not hungry for many hours.

Close up tofu, rice noodle soup

Soy-honey glazed tofu soup

An easy and delicious soy-honey glazed tofu soup
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Main Course, Soup
Cuisine: Chinese
Keyword: honey glazed tofu, rice noodle soup
Servings: 3


For the soup

  • 1/2 onion Diced
  • 1 cup carrots diced
  • 1/2 cup mushrooms You can use shiitake mushrooms for stronger flavor stock
  • 1 cup shanghai cabbage big chunks
  • 1 serving rice noodles per person
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce or miso

For the tofu

  • 1 pack firm tofu (aprox 250g)
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp olive or sesame oil for the pan (so the tofu doesn't stick)
  • Cornstarch to coat the tofu with


For the soup

  • In a large pot, reheat the sesame oil. When hot, place the onions and cook for 2-3 minutes.
  • Add the cabbage and the carrots and cook for 3 more minutes. Reduce heat.
  • Add the mushrooms and continue to cook for 3 more minutes.
  • Add the soy sauce and the broth. Reduce heat and simmer for 25 minutes.
  • If you are using rice noodles, follow the package instructions. Mine require to be in water for 1h and then I just add them to the bowl I'm using and cover with the broth.

For the tofu

  • Press the tofu for thirty minutes and marinate with 1 tbsp of soy sauce (not much).
  • Coat the tofu with cornstarch. and mix well with the soy sauce
  • Reheat pan and olive oil and when hot, add the tofu.
  • Cook the tofu for 3 minutes on each side to achieve that golden brown color.
  • At the end, add the remaining soy and honey sauce and cook for 3 more minutes, letting the tofu absorbe that sauce.
  • Serve on top of the soup.

Tag @tofu_cado on Instagram and hashtag it #tofucado and tell me your experience with this tips & recipes!

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