This recipe is one I continue to come back to over and over again. It is so comforting, delicious & easy to make. It's high in protein with the option to serve over brown rice/ buckwheat/ any grain you like to make it a bit more filling.

It's been adapted from a recipe by Shannon Martinez in her book Vegan With Bite.

Ingredients ~

3 tbsp light olive oil

4-6 spring onions, sliced, whites and greens seperated

1 knob ginger, grated or finely chopped

6 cloves garlic, crushed

1 star anise

2 tablespoons Chinese cooking wine

1 can creamed corn

1/2 cup bone broth with 1/2 cup hot water -OR- 1 cup chicken stock

300g silken tofu

1 tablespoon light soy sauce

Optional toppings: Chilli oil, sesame oil, white pepper, green parts of spring onions

Optional base: Precooked brown rice, buckwheat or any grain of choice

Method ~

1. Fry whites of spring onions, ginger, garlic and star anise in olive oil on medium heat until soft and fragrant.

2. Add cooking wine & reduce on high until it no longer smells of alcohol

3. Add creamed corn & broth/ water/ stock.

4. Add the silken tofu, breaking apart as you put it in the pot.

5. Cook on medium heat for 10 minutes, stirring & breaking apart the tofu to desired chunks.

6. Add in soy sauce. Serve over rice/ grains. Add desired toppings.