Sichuan Hot and Sour Tofu Soup

1.Drain the tofu and crumble it into small, shredded pieces using your hands or a fork. Set aside.

2.In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.

3.Add the vegetable broth to the pot and bring it to a simmer.

4.Stir in the bamboo shoots, wood ear mushrooms, and carrots. Let the soup simmer for 5 minutes.

5.Add the crumbled tofu to the pot, stirring gently to combine.

6.In a small bowl, mix the rice vinegar, gluten-free soy sauce, chili oil, and white pepper. Pour this mixture into the soup and stir well.

7.Slowly add the cornstarch slurry to the soup while stirring continuously to thicken the broth slightly.

8.Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.

9.Add the sesame oil and adjust seasoning with salt to taste.

10.Garnish the soup with sliced green onions before serving.