Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 1 cup of each: finely chopped shiitake mushrooms (or other)
  • 1 cup halved snow peas
  • 1 cup finely chopped carrot
  • 1/2 cup red pepper, cut into strips
  • 4 cups chicken (or vegetable) stock
  • 1 egg, beaten
  • 2 tablespoons soya sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons rice vinegar or cider
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground hot pepper – optional
  • 3 tablespoons fresh coriander, chopped
  • 1/2 lb of firm tofu, cut into strips or diced
  • Salt and freshly ground pepper to taste

Method

  1. In a casserole, heat the oil on medium heat and gently brown the ginger, garlic and onion.
  2. Add vegetables and cook for 3 to 4 on low heat.
  3. Pour in the stock and bring to a boil.
  4. Meanwhile, combine the beaten egg with soya sauce, tomato paste, vinegar, maple syrup, hot pepper and coriander. Stir in the hot stock mixture.
  5. Add the tofu and season to taste.

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