Instructions: Cut tofu in small cubes. Heat veggie oil in preheated wok or large saucepan, add the tofu and stir-fry until browned. Remove with a perforated spoon and drain on kitchen paper. Add carrot, ginger and spring onions to wok or saucepan and stir-fry for 2mins. Add vegetable stock, soy sauce, grape juice and sugar. Stir well until boiling. Simmer for 1 minute. Add the lettuce to wok and stir until the lettuce has just wilted. Return tofu to pan to reheat. Season with salt and pepper to taste and serve immediately. |
Lettuce & Tofu Soup: Ingredients: 200g tofu 30ml veggie oil 1 carrot, sliced thin 10mm ginger root, cut thin into shreds 3 spring onions, sliced diagonally 1,2l veggie stock 30ml soy sauce 30ml red grape juice 5ml sugar 125g lettuce, shredded Salt and pepper  |
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