It’s flu season, so building your immune system with every meal is a good idea. This tofu based stew contains seasonal vegetables, easy to digest carbs from rice noodles, and the immune boosting garlic, ginger and turmeric. It’s also easy to prepare and can be made in advance or even frozen.
Method
- Warm the olive oil in a deep pan over medium heat, then add the garlic, ginger, turmeric, and green onion.
- Mix well and allow the flavours to mellow.
- Add the tomato paste, along with a pinch of salt and pepper, and continue stirring gently.
- Next, add the onion, carrots, stock cube, and water. Bring to the boil, cover, and simmer for 10 minutes.
- Add the tofu and bring back to the boil.
- Stir in the noodles and boil for 2–3 minutes (or follow the cooking instructions on your chosen noodles).
- When ready to serve, stir in the spinach leaves and adjust seasoning with salt and pepper. Enjoy!
