Chinese · Lunch, Dinner
Vegetable and tofu hot pot
A comforting one-pot simmer of tofu, glass noodles and vegetables in a light garlic broth.
- Calories
- 697 kcal
- Protein
- 42 g
- Carbs
- 78 g
- Fat
- 24 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: soy, sesame.
Ingredients
- 220 g Firm tofu
- 60 g Glass noodles
- 100 g Cabbage
- ¾ carrot Carrots
- 70 g Mushrooms
- 60 g Spinach
- 2 cloves Garlic
- 5 g Ginger
- 1 tbsp Tamari (gluten-free)
- 1 tsp Toasted sesame oil
- 300 ml Vegetable stock
Method
- Soak the glass noodles in warm water for 8 minutes until soft, then drain.
- Bring the stock to a simmer with garlic, ginger and tamari.
- Add the cabbage, carrot and mushroom, and simmer for 6 minutes.
- Add the tofu, glass noodles and spinach, and simmer a further 3-4 minutes until everything is tender.
- Finish with sesame oil and serve piping hot.
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