24min 4 ppl
Vegan Pink Noodle Soup with Tofu
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 7 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 16g
Carbs 42g
Fats 8g
About this dish
The fully plant-based version of yen ta fo, its signature pink broth still built from fermented red bean curd, filled generously with firm tofu and tofu puffs.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Morning glorycut into 5cm lengths100 g
- Fresh Corianderroughly chopped10 g
- Limescut into wedges1
Plant Proteins
- Firm tofucut into 2cm cubes200 g
- Fried tofu puffs150 g
Tins & Jars
- Vegetable stock1200 ml
- Fermented red bean curd40 g
Dried Goods
- Rice stick noodles250 g
- Palm sugar15 g
Oils & Condiments
- Rice vinegar20 ml
- Light soy sauce15 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
- Whisk
- Ladle
Method
1
Soak the rice noodles in warm water for 15 minutes until pliable, then drain.
Approx. 6 minutes
2
Cut the firm tofu into 2cm cubes.
Approx. 6 minutes
3
Bring the vegetable stock to the boil and whisk in the fermented red bean curd until dissolved.
Approx. 5 minutes
4
Add the light soy sauce, rice vinegar and palm sugar and simmer for 3 minutes.
Approx. 5 minutes
5
Add the tofu puffs and firm tofu and simmer for 4 minutes to heat through.
Approx. 5 minutes
6
Add the morning glory and simmer for 1 minute until just wilted.
Approx. 3 minutes
7
Divide the noodles between bowls, ladle over the hot pink broth and toppings, and serve with coriander and a lime wedge.
Approx. 5 minutes
