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Tofu recipes

Hot-and-sour tofu soup

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 14 minutes

Ingredients

oil, for frying
2 cloves garlic, thinly sliced
3-4 T Woolworths Asian hot-and-sour paste
1 L vegetable stock
1-2 T fish sauce, to taste (optional)
350 g Woolworths PlantLove™ firm tofu, cubed
200 g pak choi, halved or quartered lengthways
150 g Woolworths Rosa tomatoes, halved
1 fresh chilli, thinly sliced
1 lime, cut into wedges

Method

1. 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

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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.

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