Vegan Mushroom Tofu Hot Pot
This is a vegan version of a traditional Japanese dish. This warm, tofu-based recipe is full of yummy vegetables and easy to make, and can be shared with the entire family!
Ingredients
1Tbsp
Peanut Oilor Canola Oil
1Tbsp
Fresh Ginger, minced
3cloves
LargeGarlic, crushed
1cup
Cremini Mushroom, thinly sliced
1cup
Shiitake Mushroom, de-stemmed, thinly sliced
8cups
Vegetable Broth
2Tbsp
Soy Sauce
1bunch
Scallion, thinly sliced4 scallions per 4 servings
3
MediumCarrots, chopped
4cups
Bok Choy, thinly sliced
14oz
Firm Tofu, drained, cubed
8oz
Noodles, cooked
to taste
Sea Salt
2cups
Bean Sprouts
to taste
Vegan Kimchioptional
to taste
Sesame Oil
to taste
Chili Oil
Nutrition Per Serving
Calories
429
Fat
11.2 g
Protein
24.3 g
Carbs
61.8 g
Cooking Instructions
step 1
Heat Peanut Oil (1 Tbsp) in a large pot over medium heat.
step 2
Add Fresh Ginger (1 Tbsp) and Garlic (3 cloves). Cook, stirring, until fragrant, about 1 minute.