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!
- Serves4
- Cook time20 minutes
- Prep time15 minutes
Ingredients
- 1 tbs peanut oil
- 8 small red chillies with stems
- 2 tbs Gourmet Garden Lemongrass Paste
- 2 garlic cloves, thinly sliced
- 1 1/2 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
- 1/4 cup (60ml) lime juice
- Coriander sprigs, to serve
- Long red chilli, thinly sliced, to serve
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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.
Hot and sour tofu soup
- Serves4
- Cook time20 minutes
- Prep time15 minutes
Ingredients
- 1 tbs peanut oil
- 8 small red chillies with stems
- 2 tbs Gourmet Garden Lemongrass Paste
- 2 garlic cloves, thinly sliced
- 1 1/2 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
- 1/4 cup (60ml) lime juice
- Coriander sprigs, to serve
- Long red chilli, thinly sliced, to serve
Description
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!
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.