Tofu and Vegetable Hotpot

This Tofu and Vegetable Hotpot is a comforting and nourishing dish, combining tender tofu with a medley of vibrant vegetables in a fragrant broth. Perfect for a cozy lunch, it delivers both flavor and nutrition in every bite.

Ingredients

• Firm tofu - 200 grams
• Chinese cabbage - 100 grams
• Mushrooms (shiitake or button) - 100 grams
• Carrot - 1 medium (about 70 grams)
• Snow peas - 50 grams
• Garlic - 3 cloves
• Ginger - 1 inch piece
• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Cornstarch - 1 tablespoon
• Water - 100 ml
• Green onions - 2 stalks
• Chili flakes (optional) - to taste

Steps

1. Press the tofu for about 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2. Prepare the vegetables by slicing the Chinese cabbage, chopping the mushrooms, julienning the carrot, and trimming the snow peas.
3. Mince the garlic and ginger finely.
4. In a pot, heat the sesame oil over medium heat and sauté the garlic and ginger for 1-2 minutes until fragrant.
5. Add the vegetable broth and soy sauce to the pot, bringing it to a gentle boil.
6. Add the carrots and mushrooms to the broth, cooking for about 5 minutes.
7. Stir in the Chinese cabbage and snow peas, allowing them to cook for another 3-4 minutes until tender.
8. Dissolve the cornstarch in 100 ml of water and add to the pot, stirring until the broth thickens slightly.
9. Gently add the tofu cubes to the hotpot, letting them warm through for about 2-3 minutes.
10. Serve the hotpot garnished with chopped green onions and a sprinkle of chili flakes if desired.

Nutrition

• Calories: 300
• Protein: 18 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• Loaded with vegetables that provide essential vitamins and minerals.

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