This Tofu Vegetable Hot Pot is a tasty vegetarian meal. Even my big meat-eater husband enjoyed. You can replace the veggie’s for just about any variety. It’s a great way to use up any vegetables you have in the fridge.
If you chop everything up in advance and have some rice cooked, cooking is a breeze!
Special Diet Notes: Tofu Vegetable Hot Pot
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, plant-based, and vegetarian. Optionally gluten-free.
- 1 t peanut oil
- 1 c thinly sliced shallots
- 1 T matchstick-cut peeled fresh ginger or ¼ teaspoon ground ginger
- 1 t ground turmeric
- 1 serrano chile, thinly slice (seeded for less heat, I only used ½ a one)
- 2 garlic cloves
- 1.5 cups shredded green cabbage
- 1 c sliced shiitake mushrooms caps, other mushroom varieties work well also
- ½ cup ¼-inch thick sliced carrot
- ¼ to ½ cup water
- ¼ c wheat free tamari or low sodium soy sauce
- ½ t sea salt
- 1 (14 oz) can coconut milk
- 1 lb water packed firm tofu, drained and cut into 1 to ½ in cubes
- 2 tomatoes cut into 1 in thick wedges
- ½ cup torn fresh basil leaves
- ¼ cup (1 in) sliced green onions
- 2 c hot cooked jasmine or brown rice
- 4 lime wedges (optional)
- Heat oil in a large saucepan over med heat. Add shallots and saute for 3 min.
- Add ginger, turmeric, chile, and garlic, cook 1 min, stirring constantly.
- Add cabbage, mushroom, and carrot, cook 3 min stirring.
- Stir in water, soy sauce, salt, and coconut milk; bring to a boil, add tofu, and reduce heat to simmer for 5 min.
- Add tomato and simmer for 4 min.
- Stir in basil and onions turn off heat and allow to sit for 2 min.
- Serve over rice with lime wedges.