Dongbei-Style Vegetable and Tofu Stew with Vermicelli
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Ingredients
- 300 g firm tofu, cubed
- 200 g potatoes, diced
- 150 g carrots, sliced
- 200 g cabbage, roughly chopped
- 80 g dried rice vermicelli noodles
- 2 tbsp light soy sauce
- 1 tsp fresh ginger, grated
- 500 ml vegetable stock
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 317 kcal
- Protein
- 15.6 g
- Carbohydrate
- 29.5 g
- of which sugars
- 5.1 g
- Fat
- 13.6 g
- of which saturates
- 2.2 g
- Fibre
- 4.6 g
- Salt
- 2.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wide pan and fry the fresh ginger for 30 seconds.
- 2
Add the potatoes and carrots and stir-fry for 2 minutes.
- 3
Pour in the vegetable stock and light soy sauce, bring to a simmer, cover and cook for 12 minutes, until the potatoes are nearly tender.
- 4
Add the tofu and cabbage and simmer for 6 minutes.
- 5
Add the vermicelli noodles and simmer for 3 minutes, until tender.
- 6
Serve hot.
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