serves
4
prep
5 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 250 g soft tofu
- 1 stem elephants ear, peeled and sliced on an angle
- 200 g morning glory, cut into 5 cm lengths
- 100 g canned pineapple pieces
- 4 cherry tomatoes, halved
- ½ cup bean shoots
- 1 bunch rice paddy herbs, cut 1 cm lengths
- 1 bunch sawtooth coriander, cut 1 cm lengths
- 2 tbsp garlic oil
- 1 large red chilli, sliced on an angle
Stock
- 1 litre vegetable stock
- 80 g tamarind
- 16 g vegan fish sauce
- 1 tbsp sugar
Garlic oil
- 100 ml vegetable oil
- 6 large cloves garlic, minced
Instructions
- First, make the stock. Add all stock ingredients to a medium pot and leave to simmer for 10 minutes. The stock should taste sweet, sour and salty. Strain the stock and set aside, discarding the tamarind pulp.
- To make the garlic oil, place a small pot with 100 ml veg oil and minced garlic over medium-high heat. Cook until the garlic is golden brown in colour, making sure to stir constantly, then remove from heat immediately and allow to cool.
- Bring the stock back to the boil. Add the tofu and leave to simmer for 2-3 minutes, then add the elephants’ ears, morning glory, pineapple, cherry tomato and bean shoots. When the stock comes back to the boil, ladle the soup into a large bowl.
- Garnish the soup with garlic oil, rice paddy herb, sawtooth coriander and chillies. This soup is great served with steamed rice or bun noodles.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
