Ingredients
200g Cauldron Organic Tofu, drained no need to press
1 tbsp vegetable oil
½ onion, diced
6 cloves of garlic, crushed
2cm piece of root ginger, grated or finely diced
½ tsp salt
200g tapioca flour
1 tsp baking powder
1 egg white
For stock:
4 sticks of celery, roughly chopped
Handful of celery leaves
4 carrots, peeled and roughly chopped
2 onions, roughly chopped
4 cloves of garlic, peeled
4cm piece of root ginger, peeled and chopped
1 cinnamon stick
½ tsp salt
½ tsp black pepper
2 litres of water
For Bakso in broth:
20 bakso (tofu balls)
2 carrots, peeled and cut into fine julienne strips
1.5 Litres of stock as per above recipe
1 Chinese cabbage, shredded
4 spring onions, sliced
1 bunch of fresh coriander, finely chopped
Handful of celery leaves, finely chopped
1 red chilli, finely chopped
400g cooked fine egg noodles (2 nests cooked as per pack instructions)
Salt, pepper and lime juice to taste
Serve with sambal oelek or other chilli sauce, crispy fried onions, lime juice
