LOVE LOCAL TOFU AND VEGETABLE SOUP


SERVES 4 4cm piece fresh ginger, peeled and thinly sliced 3 tbsp peanut oil 150g tofu, cut into cubes 4 baby courgettes, thinly sliced on an angle 2 spring onions, thinly sliced on an angle 1 carrot, thinly sliced on an angle 50g soybean sprouts 50g baby spinach 3 tbsp soya sauce 40g coarsely chopped unsalted roasted peanuts


1 In a small saucepan, combine the ginger and 500ml water and bring it to a boil. Cook for 1 minute, then turn off the heat and strain the water, discarding the ginger.


2 In a large saucepan, heat the oil over medium heat. Add the tofu, courgettes, spring onions, and carrot and cook for 2-3 minutes to allow the fl avour to develop.


3 Add the ginger-infused water, the bean sprouts, and the spinach and cook for 5 minutes. Turn off the heat and stir in the soya sauce.


4 Ladle into individual serving bowls, garnish with the peanuts, and serve.


The Vegetarian Silver Spoon, published by Phaidon


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+44 (0)1308 424116 www.symondsburyestate.co.uk The Estate Office Manor Yard, Bridport, Dorset DT6 6HG


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