Hello everyone! This time, I'd like to share a recipe for a mixed vegetable tofu soup made with a variety of stir-fried and boiled vegetables.

Ingredients

  • 2 tablespoons peanut oil (or vegetable oil)
  • 3 cloves garlic (thinly sliced)
  • 1 tablespoon thinly sliced ginger
  • 8 oz tofu (cut into medium-sized pieces)
  • A small amount of mushrooms

  • 14 oz bean sprouts (washed and thinly sliced)
  • 2 stalks Shan coriander (thinly sliced)
  • 1 red or green chili pepper (thinly sliced)
  • 5 tablespoons vegetable stock (or water)
  • 2 tablespoons fish sauce

  • Cornstarch slurry (mix 1 tablespoon cornstarch with 3 tablespoons water)
  • A small amount of cashew nuts
  • 3 stalks spring onion (thinly sliced)

Step-by-step instructions

1. Heat a wok and add oil. Once the oil is hot, add the garlic and ginger and sauté for about 1 minute. Then add the tofu and stir-fry for about 3 minutes.

2. Once the tofu turns golden brown, add the chili and Shan coriander and stir for about 1 minute. Then add the mushrooms and bean sprouts and stir well.

3. After that, add the vegetable stock (or water). Add the fish sauce and let it come to a boil for about 2 minutes.

4. When the vegetables are just tender, add the cornstarch slurry. Once it has simmered until thickened, add the cashew nuts and spring onion and stir-fry evenly until well combined.

After tasting for a mild, salty flavor, you can add a little more fish sauce if needed.

Once everything is done, you'll have a delicious bowl of mushroom and bean sprout tofu soup.

Source: Thespruceeats.com