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cambodian

Mushroom And Tofu Sour Soup With Tamarind And Herbs

This simmered dish pairs firm tofu, cubed with tamarind concentrate, mushrooms, sliced and jasmine rice, uncooked. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Vegan
300 kcal 2000 kcal
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Estimated macros per portion

44 g Protein
89 g Carbohydrates
16 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 270g firm tofu, cubed 205 kcal
  • 80g jasmine rice, uncooked 292 kcal
  • 552g vegetable broth 33 kcal
  • 20g tamarind concentrate 14 kcal
  • 15g soy sauce 11 kcal
  • 221g mushrooms, sliced 49 kcal
  • 147g cherry tomatoes, halved 26 kcal
  • 18g lemongrass stalk, bruised 6 kcal
  • 7g garlic, smashed 10 kcal
  • 12g fresh cilantro, chopped 4 kcal

Cooking instructions

  1. vegetable brothlemongrass stalkgarlic
    Bring vegetable broth to a simmer with smashed garlic and lemongrass for 10 minutes. Remove lemongrass if very fibrous.
  2. tamarind concentratesoy sauce
    Stir in tamarind concentrate and soy sauce. Taste and adjust sourness with a little more tamarind if needed.
  3. mushroomscherry tomatoes
    Add mushrooms and cherry tomatoes; simmer 4 minutes.
  4. firm tofu
    Add tofu cubes and simmer 2 minutes gently so tofu stays intact.
  5. jasmine rice
    Turn off heat and add herbs. Serve hot with rice.

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