100g tofu, cut into small cubes
2 tbsp soy sauce
418g tin creamed sweetcorn
425ml vegetable stock
1 tbsp grated ginger
50g frozen sweetcorn
Put the tofu in a bowl and mix with the soy sauce. Leave to marinate for at least half an hour.
Heat the creamed sweetcorn, vegetable stock, ginger and frozen sweetcorn in a pan and simmer for 5 minutes.
Add the tofu and its marinade and simmer for another 10 minutes.
Season with salt and pepper.
Serve with some sesame oil drizzled over.
Serves 2 as a light lunch