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Recipe: Hot and sour tofu broth with bamboo shoots and rice noodles

Executive chef at Stanley House, Steve Williams, shares his recipe for a vegetarian main of hot and sour tofu broth with bamboo shoots and rice noodles.

Makes 4


For the hot and sour paste

  • 2 garlic cloves – peeled and chopped
  • 2 red chillies – chopped
  • 40g root ginger – peeled and chopped
  • 4tbls rice wine vinegar
  • 25g honey
  • 2tblsp sesame oil
  • 1 lemon grass spear
  • 20g coriander stalks

For the vegetable stock

  • 2 onion – peeled and chopped
  • 2 leek – peeled, washed, and chopped
  • 3 sticks celery – washed and chopped
  • 2 carrots – washed, peeled and chopped
  • 2 cloves garlic – peeled and chopped
  • 1 bay leaves
  • 3 star anise
  • 6 white peppercorns – crushed
  • 6 pink peppercorns – crushed
  • 5g coriander
  • 10 coriander seeds
  • 10g parsley
  • 125ml white wine
  • 1/2 litre water

To finish

  • 3/4 litre vegetable stock
  • 4 bamboo shoots – sliced
  • 25g sliced red peppers
  • 25g sliced red onions
  • 75g shitake mushrooms – de-stalked and sliced
  • 75g shimeji mushrooms
  • 225g tofu – diced into 1cm cubes
  • 125g rice flour noodles – blanched
  • 4 baby sweetcorn – blanched and chopped
  • 1tblsp chopped coriander
  • 1 bunch spring onions – chopped

Method: For the hot and sour paste

  1. Place all the ingredients into a food blender
  2. Liquidise to a smooth paste
  3. Reserve

Method: For the vegetable stock

  1. Place all ingredients except herbs and wine into a suitably sized stainless-steel pan
  2. Add the water and bring to the boil
  3. Add the wine and bring back to the boil
  4. Take off the heat and add the soft herbs
  5. Leave to cool down and infuse for at least 24 hours

To finish

  1. In a frying pan, fry the tofu until golden and reserve
  2. In a suitable sized pan, heat the sesame oil and lightly brown the mushrooms, peppers and onions
  3. Add the paste and lightly fry for one minute
  4. Add the bamboo shoots and vinegar and boil for one minute
  5. Add the stock and bring back to the boil
  6. Simmer for ten minutes to infuse the flavours
  7. Add the noodles, tofu, chopped coriander and the sweetcorn, and bring back to the boil
  8. Strain the stock from the solids and then divide the solids evenly between the bowls
  9. Pour over the stock, garnish with the spring onions and dribble a little extra sesame oil over
  10. Season to your taste and serve at once
  11. Note: You can add or take away the chilli and vinegar to suit your taste
  12. Enjoy!