Chinese-Style Hot & Sour Broth With Tofu
Chinese-Style Hot & Sour Broth With Tofu

Chinese-Style Hot & Sour Broth With Tofu

Sometimes lunchtime calls for a glossy, brothy bowl of flavour and goodness. This tangy, spicy and savoury broth surrounds cubes of tofu, beansprouts and crunchy water chestnuts – great for busy days when you need a quick light lunch.
Photography: LUKE ALBERT

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Total Time
20 Minutes
1 tbsp of sunflower oil
1 carrot, peeled & sliced into half-rounds
6 button mushrooms, halved
2 spring onions, thinly sliced into shreds
½ small red chilli, deseeded & thinly sliced
2 garlic cloves, crushed
1 litre of hot vegetable stock
150g of beansprouts
1 x 225g can of water chestnuts, thoroughly drained & rinsed
1 tbsp of tomato purée (paste)
100g of extra-firm tofu, drained & blotted, then cut into chunks
1 tbsp of malt vinegar
1 tbsp of dark soy sauce
Handful of chives, chopped
Handful of coriander, roughly chopped
Step 1

Heat the oil in a large wok over a high heat, then throw in the carrot, mushrooms, most of the spring onions and the chilli. Stir-fry for 1 minute, then add the garlic and stir until evenly distributed.

Step 2

Pour in the stock and add the beansprouts, water chestnuts, tomato purée and tofu. Cook for 8 minutes, stirring occasionally to prevent sticking or boiling over.

Step 3

Remove the pan from the heat and stir through the vinegar and soy sauce. Scatter with chives, coriander and remaining spring onions just before serving.

Speedy Tip: There’s no need to press or pre-cook the tofu. Simply remove from the package, blot any excess moisture away with kitchen paper or a clean tea towel, then chop for melt-in-the-mouth texture once cooked in the broth.

Recipe courtesy of Easy Speedy Vegan by Katy Beskow (Quadrille, £20) Photography © Luke Albert

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