Tofu and asian vegetable hotpot

Tofu and asian vegetable hotpot

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  • 4
  • Easy
  • Dairy free Fat conscious Pescatarian
  • 10 minutes
  • 10 minutes
  • Klein Constantia Rhine Riesling 2008


  • 2 T sunflower or peanut oil
  • 1 T crushed garlic
  • 2 t crushed ginger
  • 120 g shiitake mushrooms, cleaned and stems removed
  • ½ t crushed chilli
  • 2 T soya sauce
  • 2 t demerara sugar
  • 1 x 400 g box firm tofu, cut into chunks
  • 1 x 180 g packet tatsoi or bok choy leaves
  • 400 g fresh Chinese noodles, cooked
  • 2 - 4 cups vegetable stock
  • 100 g packet Tenderstem broccoli, sliced in half on the diagonal

Cooking Instructions

Gently warm the oil with the garlic and ginger in a suitably-sized saucepan. Add the mushroom and stir around for a minute or two, or until barely cooked. Pour in the stock.
Add the chilli, soya sauce and sugar and bring to a bubble. Add the broccoli and cook for a few minutes until tender-crisp. Add the tofu and half the Asian leaves and cook until the leaves wilt.
Add the noodles and heat. Stir in the last of the leaves. Check seasoning – add more soya sauce, sugar or even chilli, if needed.

Leftovers? Reheat and freshen up with some chopped fresh coriander leaves and a handful of sprouts.

Per serving: 2207.9 kJ, 19 g protein, 13.8 g fat, 79.9 g carbs

TASTE’s take:
Low fat yet full of flavour, this is a comforting, quickly made supper which uses a mix of delicious Asian vegetables.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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