Spring is nearly here and summer is not that far behind. We all know what that means: getting into beach shape.

Even those of you who don’t care about skimpy clothes have to admit that during this time of year you get cravings for something light, fresh and healthy. Something like soup!

Makes you see red

I don’t know about you, but I hate “healthy” foods that don’t satisfy your hunger and to make a stomach-filling soup you need the right ingredients. So, nothing says healthy, filling and vegetarian like mushrooms and tofu.

Tofu is a miraculous ingredient. As most of you probably already know, tofu has the qualities of a sponge.

Some may argue that it also tastes like a sponge, but that’s not true. Tofu will acquire any flavor that you want it to acquire, so if you bring out the big guns, such as red hot spices, then they will work wonderfully.

Of course, it’s a matter of taste, but I suspect many vegetarians will agree that one of the most sensational tofu dishes is the spicy mapo tofu. It’s so vibrant in both color and taste that even a meat eater such as me cannot help but try it.

I wanted to create something equally spicy and delicious, so I whipped up a tofu soup recipe that has lots of fire in it.

Tips

If you happen to be less chili-crazy, then adapt the recipe according to your own preferences. For example, the doubanjiang sauce is quite a fire bomb, so I wouldn’t mess with it unless you have a stomach for strong spices.

A tip for those who don’t care about keeping this dish as healthy as possible: fry the tofu cubes – the texture is nicer than the one of oven-baked tofu. Additionally, so as not to exclude the meat eaters, try adding some minced meat to the soup.

Now roll up your sleeves and let’s get cooking!

Spicy tofu with mushrooms

Ingredients:

400 g medium-firm tofu

200 g fresh mushrooms (of your choice), sliced

3 stalks green onion, chopped

3 cloves garlic, minced

1 tbsp red chili, sliced

1 tbsp ginger, minced

1 tbsp vegetable oil

Broth:

500 ml vegetable broth

3 tbsp Hoisin sauce

1 tbsp soy sauce

1 tsp sesame oil

1 tsp chili bean sauce (doubanjiang), optional

Thickener:

1 tbsp water + 1 tbsp cornstarch

Method:

1. Rinse and drain tofu, then cut into 2.5 cm cubes. Pat dry with paper towels to remove any excess water.

2. Pre-heat oven to 225°C, cover an oven tray with oiled baking paper and place tofu cubes on it. Bake in the oven for 20 minutes. Remove from oven and set aside.

3. In a bowl, mix together all the broth ingredients, set aside.

4. Place wok on high heat. Once it’s hot, add oil. Add mushrooms, garlic, ginger and chili. Stir-fry for 30 seconds.

5. Add the tofu cubes and green onions, stir-fry for 30 seconds. Add the broth, bring mixture to a boil and then reduce heat to medium-low. Leave the wok uncovered and let the dish simmer for five minutes.

6. Add thickener, stir for 30 seconds and you are done! Serve in a bowl, garnish with sliced green onions.

Enjoy and don’t forget: if a noob like me can do it, so can you!