Chinese Vegetarian Tofu and Sweetcorn Soup

Source: TwoFatVegetarians

100g tofu, cut into small cubes
2 tbsp soy sauce
418g tin creamed sweetcorn
425ml vegetable stock
1 tbsp grated ginger
50g frozen sweetcorn
sesame oil


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

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