Vegan Tofu and Vegetable Hot Pot

This Vegan Tofu and Vegetable Hot Pot is a delightful medley of tender tofu and seasonal vegetables simmered in a fragrant broth. Perfect for a cozy dinner, it's both nourishing and satisfying.

Ingredients

• Firm tofu - 200 grams
• Broccoli florets - 100 grams
• Carrot - 1 medium, sliced
• Shiitake mushrooms - 100 grams, sliced
• Snow peas - 50 grams
• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Chili flakes - 1/2 teaspoon (optional)
• Cornstarch - 1 tablespoon (mixed with 2 tablespoons water for thickening)
• Salt - to taste
• Pepper - to taste

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut into cubes.
2. In a large pot, heat sesame oil over medium heat and sauté garlic and ginger until fragrant, about 1 minute.
3. Add the vegetable broth, soy sauce, and chili flakes to the pot and bring to a simmer.
4. Add the sliced carrots and shiitake mushrooms to the pot, cooking for 5 minutes until slightly tender.
5. Stir in the broccoli florets and snow peas, and continue to simmer for another 5 minutes.
6. Add the tofu cubes to the pot and gently stir to combine, allowing it to heat through for about 3 minutes.
7. If you prefer a thicker broth, stir in the cornstarch mixture and cook for an additional 2 minutes until the broth thickens.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• High in fiber from vegetables, promoting digestive health.

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