Hot & sour tofu soup

  • Low in fat
  • Preparation time: 5 minutes
  • Cooking time: 20 minutes
  • Total time: 25 minutes 25 minutes

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.