Vegan recipe

Vegan Hot & Sour Tofu Soup

Prep 15 mins
Cook 15 mins
Serves 4

This quick and easy vegan Chinese-style soup takes only minutes to prepare so perfect for lunch or dinner. It also makes a lovely addition to a Chinese New Year menu and is the perfect appetiser to any celebration meal.

Marinated Tofu Pieces Find out more


1 pack of Cauldron Marinated Tofu
1L vegetable stock
60ml rice wine vinegar
2 tbsp soy sauce
2 fresh red chillies, de-seeded and thinly sliced
1 tbsp brown sugar
3 garlic cloves, crushed
1 tbsp freshly grated root ginger
1 tsp sesame oil
1 Chinese cabbage, shredded
4 spring onions, finely sliced


  1. Combine the stock, vinegar, soy sauce, half the chillies, sugar, garlic, ginger and sesame oil in a medium saucepan, then bring to a simmer. Reduce the heat to medium low, then gently simmer for 5 minutes or until fragrant.
  2. Stir in the tofu and cabbage, and cook for 3 to 5 minutes or until heated through.
  3. Divide among 4 bowls. Garnish with the spring onions and remaining chilli.

Chef's tip

Add 125 g stemmed and thinly sliced shiitake mushrooms to the soup when you add the cabbage, if desired.