Karol Smith
Heavenly Vietnamese Vegetarian Hotpot: A Delightful Medley of Vegetables and Tofu in a Fragrant Broth
Description:
Experience a burst of flavors with this Heavenly Vietnamese Vegetarian Hotpot, a comforting and aromatic dish that features a vibrant array of vegetables and tofu simmered in a rich, fragrant broth. This hotpot is perfect for communal dining, allowing everyone to gather around and enjoy its wholesome goodness together.
Ingredients:
- 1 litre vegetable broth
- 200g firm tofu, cubed
- 1 medium carrot, thinly sliced
- 1 cup broccoli florets
- 1 cup sliced mushrooms (shiitake or button)
- 100g baby corn
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- Salt to taste
- Pepper to taste
- Fresh cilantro and basil for garnish
Instructions:
1. Preparing the broth:
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, sautéing until they become fragrant and translucent (about 3-4 minutes).
2. Creating the base:
Pour in the vegetable broth, soy sauce, hoisin sauce, and sugar. Stir well and bring the mixture to a gentle boil.
3. Adding the vegetables:
Add the carrots, broccoli, mushrooms, and baby corn to the pot. Allow them to simmer in the broth for about 10 minutes, or until they are tender but still crisp.
4. Incorporating the tofu:
Gently add the cubed tofu into the simmering broth, being careful not to break the tofu pieces. Continue to simmer for another 5 minutes, allowing the tofu to absorb the flavors.
5. Seasoning:
Taste the broth and adjust the seasoning with salt and pepper to your preference.
6. Serving:
Ladle the hotpot into bowls, ensuring each serving has a good mix of vegetables and tofu. Garnish with fresh cilantro and basil.
Enjoy this Heavenly Vietnamese Vegetarian Hotpot with a side of steamed rice or crusty bread for a complete and satisfying meal.
