Start by pressing the tofu to remove excess moisture. This is crucial for getting a crispy texture. Cut the tofu into bite-sized cubes, toss them in cornstarch and a bit of salt, and let them sit while you prepare the soup base.

In your soup pot, combine the vegetable broth and water. Add lemongrass, kaffir lime leaves, galangal, chilies, shallots, and garlic. Bring everything to a boil, then lower the heat and let it simmer for about 15 minutes. This step infuses the broth with all those bright and aromatic Thai flavors.

If you're familiar with Tom Kha Soup Recipe, you’ll notice a similar layering of aromatics—but instead of adding coconut milk as in Tom Ka Gai Soup, this one leans into a clear, tangy broth with a sharper chili kick.

Add your mushrooms and tomato to the broth. Simmer for another 5 minutes until the mushrooms are tender. Stir in soy sauce, vegan fish sauce, lime juice, and sugar. Taste and adjust salt or spice levels. If you're aiming for a Tom Yum Kung flavor profile, feel free to throw in a couple more chilies.

While the soup simmers, heat oil in a skillet over medium-high heat. Add the tofu cubes and fry them until golden brown and crispy on all sides, about 2-3 minutes per side. Drain on paper towels.

If you’re into crunch and texture like you might find in a Tomyum Noodle Soup, these crispy tofu cubes add a similar satisfying element—minus the noodles.

Remove lemongrass and galangal slices from the soup if you prefer a smoother eating experience. Ladle the broth and veggies into bowls, then top with crispy tofu. Garnish with fresh cilantro, green onion, and a squeeze of lime juice. For heat lovers, a few thin slices of red chili will do the trick.