Hot & sour tofu soup

  • 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. 

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