Chinese-Style Hot & Sour Broth With Tofu
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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.
Recipe courtesy of Easy Speedy Vegan by Katy Beskow (Quadrille, £20) Photography © Luke Albert
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