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Instant Pot Tofu Soup Recipe

4.0

1 teaspoon toasted sesame oil ((optional - see notes for oil-free variation))

1 block extra firm tofu (pressed and diced into ½" cubes)

1 ½ cups vegetable broth

1 ½ cups carrot coins (½"-¾" thick)

2 teaspoon ground ginger

3 teaspoons red curry powder

½ teaspoon turmeric

2 ½ cups medium-sized broccoli florets

1 15 ounce can coconut milk

Sriracha sauce (to taste)

Set your Instant Pot to saute, and heat the sesame oil. Add the tofu and cook, stirring, until the tofu is browned slightly, about 3 minutes.
Add all of the remaining ingredients, except for the broccoli, coconut milk, and sriracha. Cook at high pressure for 4 minutes with a quick release.
Carefully remove the Instant Pot's lid, and add the broccoli to the pot. Bring to high pressure for 0 minutes (yes! See note!), and do a quick release.
Add the coconut milk, stir and serve with sriracha sauce on the side.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 80 weeks ago

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