Try this hot and sour tofu soup for an easy meat-free dinner option. With a kick of chilli and lime, it will leave your mouth watering!
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs peanut oil
8 small red chillies with stems
2 tbs Gourmet Garden Lemongrass Paste
2 garlic cloves, thinly sliced
1½ tbs vegetable stock powder
3cm piece fresh ginger, thinly sliced
8 lime leaves
2 star anise
375g thick rice stick noodles
300g firm tofu, cut into 1.5cm cubes
1 tbs tamarind puree
¼ cup (60ml) lime juice
Coriander sprigs, to serve
Long red chilli, thinly sliced, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large saucepan over medium heat. Add chillies, lemon grass paste and garlic and cook for 2 mins or until chillies start to blister. Add stock powder, 8 cups (2L) water, ginger, lime leaves and star anise. Bring to a simmer and cook, covered, for 15 mins.
Step 2
Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 15 mins or until just tender. Drain.
Step 3
Add tofu, tamarind and lime juice to the soup and cook for 1 min or until heated through.
Step 4
Divide noodles among serving bowls. Fill with soup and top with coriander and sliced chilli to serve.
