Hearty Vegetable Tofu Hot Pot
A warming, wholesome hot pot, brimming with garden freshness and tofu.
⏱️ 50 min🍽️ Serves 1
🔥 380 kcal💪 25g protein🍚 35g carbs🥑 18g fat🌾 8g fibreper serving
📲 Share
servings
Ingredients
- ⬜300 g firm tofu
- 🥬1 head bok choy
- 🍄1 cup sliced mushrooms
- 🥕1 carrot, julienned
- 🎍½ cup bamboo shoots, sliced
- 🥣4 cups vegetable broth
- 醤油2 tbsp soy sauce
- Sesamöl1 tbsp sesame oil
- 🫚1 inch fresh ginger, grated
- 🧄2 cloves garlic, minced
- 🌶️¼ tsp red pepper flakes
- 🌽2 tbsp cornstarch
- 💧2 tbsp water
- 🌿 fresh cilantro, chopped, for garnish
Pro tips
- For extra protein, add cooked edamame or a soft-boiled egg to each serving.
- Feel free to customize with other vegetables like napa cabbage, snow peas, or bell peppers.
- A dash of chili garlic sauce can be added at the table for those who prefer more heat.
Method
- 1Press tofu to remove excess water, then cut into 1-inch cubes. Set aside.
- 2In a large pot or Dutch oven, combine vegetable broth, soy sauce, sesame oil, grated ginger, minced garlic, and red pepper flakes. Bring to a simmer over medium heat.
- 3Add sliced mushrooms, julienned carrots, and bamboo shoots to the simmering broth. Cook for 5 minutes until vegetables begin to soften.
- 4Gently add the tofu cubes and bok choy to the pot. Simmer for another 5-7 minutes, until bok choy is tender-crisp.
- 5In a small bowl, whisk together cornstarch and water to create a slurry. Gradually stir the slurry into the hot pot to thicken the broth to your desired consistency.
- 6Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.