HOT AND SOUR BROTH
With ribbon tofu and veggies ????
This was a really easy and fast dish to knock up this week, used up the dregs of the veg drawer before my next groobarbswildfarm delivery on Thursday.
I made the broth using things I always have in the cupboard ready to add lots of flavour to quick meals like this. If you can get yourself some spicy broad bean paste at an Asian supermarket, it will keep really well in the fridge, and I use it for all sorts of things like stews and broths like this and stir fry sauces , dips.
???? to a hot saucepan add 1tsp garlic purée, 1tsp ginger purée, three chopped tomatoes, a chopped pepper and spring onions. Sauté until the tomatoes have softened and reduced a little, add 2 tbsp of spicy broad bean paste, 1tbsp red miso paste, and veg stock (up to a litre, add more broad bean paste if you want to increase volume).
???? add chopped veggies of your choice, I used cauliflower, yellow courgette, peas and tofu cubes. Simmer until veg are tender.
???? finish the broth with the juice of two limes, taste and check the balance- add more lime for extra sour, broad bean paste for spicy. I served this poured over tofu sheets cut into ribbons. And topped with coriander and sesame oil.