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.
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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
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.
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.
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.
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