7 ounces extra-firm tofu, drained, pressed to dry, and cut into 1-in. pieces
¼ cup tamari or low-sodium soy sauce, divided
3 tablespoons toasted sesame oil, divided
6 cloves garlic, finely chopped
1 2-in. piece fresh ginger, finely chopped (2 Tbsp.)
8 cups low-sodium vegetable broth
4 whole star anise
6 ounces rice vermicelli noodles
4 cups stemmed, chopped Swiss chard (from 1 bunch)
1 - Toss tofu with 2 tablespoons tamari in a shallow bowl. Cut dark green parts from scallions; reserve. Thinly slice light green and white parts of scallions.
2 - Heat 2 tablespoons oil in a large pot over medium-high. Add light green and white parts of scallions, garlic, and ginger; cook, stirring constantly, until fragrant, about 1 minute. Add broth, star anise, and remaining 2 table-spoons tamari; bring to a boil. Reduce heat to medium. Cover and simmer for 10 minutes.
3 - Meanwhile, heat remaining 1 tablespoon oil in a large non-stick skillet over medium-high. Drain tofu, discarding any remaining liquid. Add tofu to skillet; cook, turning occasionally, until browned and crisp, about 3 minutes. Transfer to a plate lined with paper towels.
4 - Discard star anise from soup. Increase heat to medium-high. Add rice noodles and chard; cook, stirring occasionally, until noodles are tender, about 4 minutes. Meanwhile, thinly slice reserved dark green parts of scallions. Serve soup topped with crispy tofu and dark green scallion parts. Serve with chili sauce.
Recipe from Real Simple