Simple Tofu And Chinese Cabbage Gochujang Hotpot
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
30
minutesA warm Korean-inspired plant-based recipe made with crispy tofu, napa cabbage, shiitake mushrooms and wakame seaweed.
Ingredients
280g firm tofu, sliced
1/2 Chinese cabbage (Napa cabbage), sliced (separate stems and leaves)
140g carrot, peeled and sliced
80g shiitake mushrooms, chopped
1 shallot, peeled and sliced
3 garlic cloves, finely chopped
1 tbsp gochujang paste
500ml water
1 tbsp dried wakame seaweed
Spring onion, finely sliced (for garnish)
Olive oil
Sea salt flakes
Ground black pepper
Directions
- Fry the tofu
Heat a sauté pan over medium heat with a little olive oil. Fry the sliced tofu on both sides until golden and slightly crispy. Remove and set aside. - Sauté aromatics
In the same pan, add shallot, carrot and garlic. Sauté until fragrant. Add a little more olive oil if needed. - Build the base
Stir in the gochujang paste and cook for 1–2 minutes until fragrant and slightly caramelised. Add the cabbage stems and cook until slightly softened and they begin to release moisture. Add the shiitake mushrooms and stir well. - Simmer
Pour in 500ml water and bring to a boil. Reduce to low heat and return the fried tofu to the pot. Simmer gently. - Add cabbage leaves
Add the cabbage leaves and simmer until tender. - Prepare wakame
Soak wakame in water for about 6 minutes. Drain and add to the pot. - Finish & season
Add some soaked spring onion into the pot. Season with sea salt flakes and ground black pepper to taste. - Serve
Serve hot in bowls and garnish with fresh sliced spring onion.
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