This simple Asian broth is packed full of fragrant flavours
(6 votes)
Cook: 25 Mins
Serves: 4
Price: £1.01 per serving
Nutritional Information
Each 300g serving contains
Energy
402kj
96kcal
402kj
96kcal
5%
Fat
7.2g
7.2g
Med
10%
10%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
1.5g
1.5g
Low
2%
2%
Salt
1.50g
1.50g
High
25%
25%
of your reference intake.
Typical energy values per 100g:
134kj/32kcal
Typical energy values per 100g:
134kj/32kcal
Ingredients
1/2 x 340g pack Morinaga Silken Firm Tofu, drained
1tbsp groundnut oil
1tbsp sesame oil
4 spring onions, trimmed and sliced
1 red chilli, deseeded and finely chopped
1cm piece root ginger, peeled and grated
115g shiitake mushrooms, sliced
115g chestnut mushrooms, sliced
1 vegetable stock cube
2tbsp reduced-salt soy sauce
4 star anise
Coriander leaves, to serve
Method
1
Cut the tofu into small cubes, put on a piece of triple-thickness kitchen paper and cover with another 3 layers. Press gently with the palm of your hand to remove some of the excess moisture.
2
Put half of both oils in a frying pan and cook the tofu for 5-10 mins until it starts to colour, then set aside to drain on clean kitchen paper.
3
Meanwhile, heat the rest of the oil in a large pan and cook the spring onions, chilli and ginger over a low heat for 5 mins, stirring often.
4
Add the mushrooms, stock cube, soy sauce, star anise and 1L water. Heat until simmering, then partially cover the pan and simmer for 5 mins.
5
Add the tofu and simmer gently for another 5 mins. Sprinkle with coriander leaves and serve.