Tofu Cubes with a Soy, Ginger and Spring Onion Broth

I really like this for a nice light lunch, the original recipe came in a lakeland catalogue of all places but was with salmon cubes. Thought it would work really well with tofu and it does - the thai sweet chili dipping sauce essential. I made a few changes from the original - mainly the broth - it called for both soy sauce and stock but I found it a bit too salty next to the tofu which is salty enough in it's own right with the marinade so just kept the soy sauce in there.

63g firm tofu (1/4 pack cauldron foods tofu) pressed
1 tsp groundnut oil for frying
Marinade:
2 Tbsp soy sauce
1/2 tsp toasted sesame oil
2 cloves garlic, sliced
1 tsp sliced ginger (I use ginger in a jar and include a tiny bit of the brine it comes in)
Broth:
150ml water
2 spring onions, sliced thin
1/2 Tbsp chopped ginger
1/8 tsp finely chopped garlic
1 tsp soy sauce
1/4 tsp toasted sesame oil
Vegetables:
15g carrots, cut into matchsticks
15g mangetout, cut same
15g baby corn, cut into quarters
1/4 tsp groundnut oil (peanut oil)
1/4 tsp toasted sesame oil

Marinade tofu for 15 minutes turning a couple of times. Remove from marinade and make sure no garlic or ginger is stuck to the cubes (they'll just burn). Heat the groundnut oil and fry on all sides for 6 minutes. Save the leftover marinade for other uses.

In a small saucepan bring the water just to a boil, add rest of broth ingredients, stir, turn off heat and put lid on.

Heat the oils for the veg then add veg and gently fry until a little softer, about 1 minute or so.

Place veg into a small soup bowl then pour over broth. Serve tofu cubes on the side with a serving bowl of thai sweet chili sauce.

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