4
Easy
10 minutes
14 minutes1. Heat a splash of oil in a medium saucepan and gently fry the garlic until fragrant. Add the hot-and-sour paste and cook for 1 minute. Pour in the stock and bring to a simmer.
2. Stir in the fish sauce and add the tofu, then simmer for 3–5 minutes. Add the pak choi and tomatoes and cook for a further 2–3 minutes until the vegetables are just tender and the tomatoes begin to soften.
3. Serve hot, garnished with the chilli and a generous squeeze of lime.
Cook’s note: For extra richness, stir in a spoonful of sesame oil before serving. This soup also pairs beautifully with crispy wontons or rice noodles for a heartier meal.
Photography: Jan Ras
Videography: Romy Wilson
Recipes and production: Abigail Donnelly
Food assistants: Bianca Jones and Bianca Strydom
Woolworths PlantLove™ Tofu takes the guesswork out of plant-based cooking. Press it, slice it, crisp it, or stew it — it’s ready for anything.
