Tofu Hot Pot

Have you ever made tofu before? It’s surprisingly very easy to make up with any dish. Not only is it a good protein source, it’s cheaper than most meats as well! Let us know what you think. 🙂

tofu hot pot

Makes 4 servings

1 tablespoon ginger root, finely grated
4 cloves garlic, finely grated
8 cups water
½ pound mushrooms, chopped
1 teaspoon chili paste
2 tablespoons gluten-free soy sauce
2 teaspoons toasted sesame oil
4 scallions, chopped (cook white parts, use green parts as topping)
16 ounces firm tofu, chopped or cubed
4 medium carrots, chopped
8 ounces dried Asian noodles made with rice flour
Bean sprouts or any other vegetables you have (optional)

Freeze the ginger root an hour before preparing the recipe, if you have time. The ginger root will be easier to grate. Add the grated ginger root and garlic into a pot over medium heat. After a few seconds when you start to smell the garlic, pour in the water. Bring to a boil, then reduce heat to low. Add the mushrooms, chili paste, soy sauce, and toasted sesame oil. Cover pot with a lid and simmer for 20 minutes. Add the tofu, carrots, and white parts of scallions to the broth. Cook about 10 minutes until the carrots are tender. Add the noodles and keep boiling until they soften. Taste broth and add soy sauce, chili paste, and sesame oil to taste. Top with bean sports and scallions upon serving.


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