Quick Asian Vegetable Soup with Crispy Fried Tofu | 20-Minute Wok Soup

Thoroughly pat the tofu dry with paper towels, then cut it into 2 cm cubes. Thinly slice the shiitake mushrooms and peeled carrots, and cut the broccoli into small florets. Grate the ginger and garlic, and slice the spring onions.

Heat a wok or deep frying pan over high heat and pour in the sunflower oil. Add the tofu cubes and fry on all sides until golden brown and crispy, about 4-5 minutes, then transfer to a plate.

Add the grated ginger and garlic to the remaining hot oil, then stir-fry rapidly for 30 seconds until fragrant. Add the sliced shiitake mushrooms, carrots, and broccoli florets, and stir-fry for another 2 minutes.