Spicy Tofu & Vegetable Broth

• 4garlic cloves, minced
• 1 tbsprice vinegar
• 20 gfresh ginger, grated
• 1litre vegetable stock
• 3 tbspsoy sauce
• 2 tbspvegetable oil
• 2 tbspgochujang paste
• 400 gfirm tofu, drained and cut into 2cm cubes
• 200 gfresh shiitake mushrooms, tough stems removed and caps sliced
• 200 gbok choy, halved
• 4spring onions, sliced
• 1 tbspsesame oil
• Fine salt, to taste
• 600 gcooked white rice, optional (optional)
• Black pepper, to taste

Method

1. 1Pat the tofu dry and season lightly. Heat 1 tbsp vegetable oil in a wide heavy pot over medium-high heat.
2. 2Fry half the tofu in one layer for 3–4 minutes on one side, then 2 minutes on the other, until golden. Lift out and repeat with the remaining tablespoon of oil and tofu.
3. 3Drop the heat to medium. Add the garlic and ginger to the same pot and cook for 30 seconds.
4. 4Stir in the gochujang and let it toast in the oil for a full minute, the paste darkening and turning fragrant as the chilli toasts. Raw gochujang tastes sharp; toasted gochujang tastes deep and round.
5. 5Add the shiitake and cook for 3 minutes, stirring, until they soften and slick themselves with the chilli paste.
6. 6Pour in the vegetable stock and 2½ tbsp soy sauce, then add the rice vinegar; that splash of vinegar is what stops the broth tasting flat under all the salt and chilli. Bring to a gentle simmer and cook uncovered for 10 minutes so the flavours marry and the broth deepens.
7. 7Slide in the bok choy and return the tofu to the pot. Simmer for 3 minutes, until the leaves are just wilted and the stems still have a little bite. Taste the broth; most of the salt comes from the soy and gochujang, but adjust with the reserved ½ tbsp soy, added a little at a time, or a pinch of salt to tie it together. Taste again.
8. 8Ladle into bowls, over the optional cooked rice if using. Divide the sesame oil and spring onions between them.

Per serving

kcal

293

protein

21.2g

fibre

3.7g

carbs

12.1g

fat

19.6g