Recipes

Mushroom and Tofu Hot Pot

Hot pot, a popular variety of stew served in Southeast Asia, is typically brought to the table as a pot of simmering broth, then ingredients such as meats and vegetables are then added to the pot at the table to cook in front of the guests. This vegan recipe incorporates hearty tofu and earthy mushrooms for a satisfying cold weather meal.

Prep time: 10 min

Cook time: 40 min

Total time: 50 min

Mushroom and Tofu Hot Pot
Copyright Recipe © 2015 Woodland Foods

Ingredients

Makes 4 servings

  • 3 Ounces Dried Sliced Shiitake Mushrooms

  • 3 Ounces Dried Oyster Mushrooms

  • 3 Ounces Cauliflower Mushroom

  • 2 Cups Dashi, or instant dashi or vegetable broth

  • 1 Cup Sake

  • 1/2 Cup Mirin

  • 1/2 Cup Soy Sauce

  • 2 Tablespoons Sesame Oil

  • 2 Cloves Garlic, sliced

  • 1 (1-Inch) Piece Fresh Ginger, sliced

  • 2 Red Chiles, seeded and thinly sliced

  • 1/4 Yellow Onion, chopped

  • 1/2 Pound Firm Tofu, cut into 4 pieces

  • 1/2 Pound Napa Cabbage, sliced

  • 1/2 Pound Fresh Spinach

  • Shichimi Togarashi, for garnish

  • Sliced Scallions (Green Parts Only), for garnish

Directions

  1. Thoroughly rinse all mushrooms under cold running water to remove any possible debris. Place shiitake and oyster mushrooms in large bowl, cover with boiling water and soak 20 minutes. Drain, reserving 2 cups soaking liquid. Strain liquid through coffee filter to remove any fine debris. Tear oyster mushrooms into smaller pieces; set aside.

  2. Meanwhile, place cauliflower mushrooms in large bowl or pot and cover with three to four times mushrooms’ volume of boiling water. Soak until mushrooms are nearly soft, about 25 minutes. Rinse thoroughly and gently squeeze out excess water, then drain to dry. Set aside.

  3. Combine reserved mushroom soaking liquids, dashi, sake, mirin and soy sauce in large bowl. Set aside.

  4. Heat Dutch oven over high heat, and add sesame oil. Add garlic, ginger, chiles and onion and stir-fry for 1 minute.

  5. Add tofu and prepared broth mixture. Cover pot and bring to a boil. Decrease heat to medium, and simmer 5 minutes. Add cabbage and mushrooms, replace cover and simmer 10 minutes. Add spinach and simmer 1 minute more.

  6. Bring Dutch oven to table, and set on portable burner, if available, to maintain gentle simmer.

  7. Provide each guest with small bowl and chopsticks or ladle to serve their own vegetables, tofu and broth. Pass Shichimi Togarashi and scallions tableside to garnish.