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Hot & sour tofu soup
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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.
Typical values per serving:
This recipe was first published in December 2015.