Asian tofu soup

Ingredients for 2 servings:

• 200g tofu
• 4 tbsp soy sauce
• 1 tbsp oil (sesame oil)
• 1 bell pepper(s), yellow
• 1 clove(s) garlic, diced
• 8 dl vegetable broth
• 200 g mung bean sprouts, fresh or canned
• 1 pinch of cayenne pepper
• 1 pinch of ginger powder

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Suitable for food combining – protein meal

Cut the tofu into approximately 1 cm cubes and place in a deep dish. Pour the soy sauce over it and marinate for about half an hour. Peel and dice the bell peppers, then dice the garlic. Sauté in sesame oil and sauté for 5 minutes. Pour in the vegetable stock and simmer over low heat for about 5 minutes. Now add the tofu with the marinade and the mung bean sprouts and let it warm through. Season the soup with cayenne pepper and ginger powder and serve. For those who don’t eat separate foods, a baguette is a good accompaniment.