Spicy Tofu Hotpot

Time for another Tuesday Night Vego Challenge.

You don't have to make carrot flowers.

 Now that January and its associated festivities are over, the time has come to start working on the new year resolutions. Some wholesome low fat and low carb eating is required. A hotpot is a variety of vegetables and protein simmered in a basic stock. It's more filling than a soup, and the broth picks up all the flavours of the ingredients.

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.