|You don't have to make carrot flowers.|
Tofu Hotpot (serves 2)
1/2 bunch gai larn (chinese broccoli)
1 cup shredded cabbag
1/4 red capsicum
1 spring onion
10 carrot slices
100g marinated tofu, thinly sliced (I used Soyco Japanese Teriyaki flavour)
6 dried shittake mushrooms
2 tsp sesame oil
2 tsp gochujang paste*
500ml kombu stock**
2 tbsp organic tamari soy sauce
2 tbsp mirin
Soak the shittake mushrooms in boiling water for 5 minutes until softened, then remove the stems and slice (using scissors works well for this). Chop the gai larn into 2cm lengths and place in the pot. Layer the other vegetables on top, and garnish with the carrot slices and tofu. Pour over the kombu stock, a little of the soaking water from the mushrooms, and top with a teaspoon of gochujang paste.
Cover and simmer for 10-15 minutes on the stovetop or in the oven until all the vegetables are cooked. To serve, add the soy sauce and mirin, then stir well to mix the paste into the broth.
|This is "medium hot".|
* Gochujang paste is a thick fermented chilli paste from Korea. It's hot, sweet and savoury. You could substitute some miso and chilli powder.
|This is instant kombu stock.|
** Kombu is a type of seaweed. You can make kombu stock by gently simmering a piece of kombu in water for 5-10 minutes. You can substitute with vegetable stock.
This looks impressive. Sightly intimidating, but I'm sure it was delicious. I'm going to have to get over my fear of tofu.
We had Little D's specialist appointment today, and it's total CMP exclusion from now on - no more slip ups - boo! I hate getting in trouble. I felt like a school girl.
It's really just vegie soup, and I made the little carrot flowers with a cookie cutter, so there's no fancy tricks. The Soyco marinated tofu is very tasty, and I looked at the ingredients and it's made with organic soybeans (I guess the other ingredients make the whole product not organic). You can get it from woolworths.
Poor D - no more cheese.
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