Vegetarian Tofu Hot Pot

Name: Vegetarian Tofu Hot Pot
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 50 g Fried tofu (cut in half); 1 Five-spice tofu (cut into thick slices); 5 Water chestnuts (washed and peeled); 25 g Cellophane noodles (soaked until soft); 50 g Carrot (cut into thick slices); 3 Dried shiitake mushrooms (soaked until soft); Dried tangerine peel (soaked until soft), to taste; 2 Garlic cloves (crushed); 2 slices Ginger; 1 Scallion (cut into segments); 200 ml Stock (vegetable stock); 4 tsp Sugar (for sauce); 4 tbsp Chu Hou paste (for sauce); 1 tbsp Wine (for sauce); 100 ml Water (for sauce)

A clay pot dish featuring fried tofu and five-spice tofu braised with assorted vegetarian ingredients in a chu hou paste gravy.

40 min

Easy

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Ingredients

Fried tofu (cut in half) 50 g

Five-spice tofu (cut into thick slices) 1

Water chestnuts (washed and peeled) 5

Cellophane noodles (soaked until soft) 25 g

Carrot (cut into thick slices) 50 g

Dried shiitake mushrooms (soaked until soft) 3

Dried tangerine peel (soaked until soft) to taste

Garlic cloves (crushed) 2

Ginger 2 slices

Scallion (cut into segments) 1

Stock (vegetable stock) 200 ml

Sugar (for sauce) 4 tsp

Chu Hou paste (for sauce) 4 tbsp

Wine (for sauce) 1 tbsp

Water (for sauce) 100 ml

Instructions

Preparing the Ingredients

Soak the dried shiitake mushrooms, tangerine peel, and cellophane noodles until soft; wash and peel the water chestnuts and carrot.

Cutting and Prepping

Cut the carrot into thick slices; halve the fried tofu; cut the five-spice tofu into thick slices; crush the garlic, and cut the scallion into segments.

Mixing the Sauce

Combine all the sauce ingredients.

Cooking the Main Ingredients

Place all ingredients (except the scallion segments and cellophane noodles) and the sauce into a deep pot, cover with a lid, and cook on high heat for 10 minutes.