Hot & sour tofu soup

Silvana Franco makes a simple, refreshing soup that's ready in less than half an hour.

DURATION 0:02:24


Recipe - Serves: 4


1 tbsp sunflower oil
2 cloves garlic, crushed
3cm piece fresh root ginger, grated
1 litre hot Cooks' Ingredients Vegetable Stock
2 tbsp dark soy sauce
2 tbsp Cooks' Ingredients Chinese Rice Vinegar 
349g pack firm tofu, cut into 2cm cubes
265g pack Waitrose Spicy Chinese Vegetable Stir Fry
3 salad onions, thinly sliced 


1 Heat the sunflower oil in a large saucepan and cook the garlic and ginger for 1–2 minutes until softened. Stir in the vegetable stock, soy sauce, rice vinegar and a pinch of ground white pepper. Bring to a boil and simmer gently for 10 minutes until slightly reduced. 

2 Stir in the tofu and stir fry vegetables and simmer for a couple of minutes. Remove the pan from the heat, ladle into bowls and scatter with the salad onions to serve. 

Nutritional Info

Typical values per serving:

Energy 654kJ
Fat 10.1g
Saturated Fat 2g
Carbohydrate 8.2g
Sugars 3.6g
Protein 8.3g
Salt 1.3g
Fibre 5.1g

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