Tofu and Vegetable Hot Pot

Tofu and Vegetable Hot Pot is a comforting and flavorful dish that brings together a medley of fresh vegetables and tender tofu, simmered in a savory broth. Perfect for a cozy dinner, this dish is not only satisfying but also packed with nutrients.

Ingredients

• Firm tofu - 200 grams, cubed
• Vegetable broth - 500 ml
• Water - 200 ml
• Mushrooms (shiitake or button) - 100 grams, sliced
• Carrot - 1 medium, julienned
• Chinese cabbage - 100 grams, chopped
• Broccoli - 100 grams, cut into florets
• Snow peas - 100 grams, trimmed
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Green onions - 2, chopped
• Red chili flakes - 1/2 teaspoon (optional)
• Salt - to taste
• Pepper - to taste

Steps

1. In a large pot, heat the sesame oil over medium heat and add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
2. Add the sliced mushrooms, carrots, and broccoli to the pot, stirring occasionally for about 5 minutes until they start to soften.
3. Pour in the vegetable broth and water, then bring to a gentle boil.
4. Add the cubed tofu, chopped Chinese cabbage, and snow peas to the pot. Stir in the soy sauce and red chili flakes (if using).
5. Reduce the heat and let the pot simmer for 15 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 40 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• Packed with vitamins and minerals from a variety of vegetables.

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