DAVIDsTEA can be used for more than just a mid-morning drink. Add Ginger Beer tea to your next soup recipe for added flavor — you can use it as you would stock.
Brew tea in 1 ½ cups boiling water for 10 minutes and then strain.
In a non-stick skillet, heat 1 tablespoon of oil. Press tofu lightly between the paper towel to get rid of excess liquid. Fry in oil over medium-high heat until well browned, about 8-10 minutes per side.
In a large stock pot, heat remaining oil over medium heat. Sauté red pepper for about 3-5 minutes. Add garlic and sauté for another 2 minutes. Add mushrooms and sauté for 4 minutes. Add vegetable broth, brewed tea, soy sauce, fish sauce, star anise, and chile paste and simmer for 15-20 minutes on medium-low heat.
Add tofu, noodles, and spinach. Let simmer for another 5 minutes. Serve in bowls, garnished with white pepper and fresh coriander.