Tofu Hot Pot recipe
information
230 Calories per serving
ingredients
9 oz (270 g) firm tofu
1 tablespoon honey
8 teaspoons soy sauce
4 teaspoons tomato puree
2 tablespoons wine vinegar
2 tablespoons orange juice
1 tablespoon vegetable oil
1 clove garlic, finely chopped
1/2 teaspoon chopped fresh ginger
1 leek, cut in 1/2 inch (1.25 cm) slices
1/2 red pepper, seeded and cut in 1/2 inch (1.25 cm) squares
1/2 green pepper, seeded and cut in 1/2 inch (1.25 cm) squares
6 oz (180 g) mixture of swede, carrot and parsnip, cubed
3 oz (90 g) water chestnuts, sliced
4 fl oz (120 ml) vegetable stock
3 oz (90 g) drained canned beans, e.g. kidney, flageolet, haricot
1 teaspoon cornflour
2 teaspoons water
2 oz (60 g) beansprouts
salt and pepper
1 tablespoon honey
8 teaspoons soy sauce
4 teaspoons tomato puree
2 tablespoons wine vinegar
2 tablespoons orange juice
1 tablespoon vegetable oil
1 clove garlic, finely chopped
1/2 teaspoon chopped fresh ginger
1 leek, cut in 1/2 inch (1.25 cm) slices
1/2 red pepper, seeded and cut in 1/2 inch (1.25 cm) squares
1/2 green pepper, seeded and cut in 1/2 inch (1.25 cm) squares
6 oz (180 g) mixture of swede, carrot and parsnip, cubed
3 oz (90 g) water chestnuts, sliced
4 fl oz (120 ml) vegetable stock
3 oz (90 g) drained canned beans, e.g. kidney, flageolet, haricot
1 teaspoon cornflour
2 teaspoons water
2 oz (60 g) beansprouts
salt and pepper
method
1. Cut the tofu into 1 inch (2.5 cm) squares.
2. mix together the honey, soy sauce, tomato puree, vinegar and orange juice, pour over the tofu and leave to marinade for 1 hour, stirring occasionally.
3. Heat the vegetable oil, add the garlic, ginger, leek and peppers and stir-fry for 4 minutes.
4. Stir the swede, carrot, parsnip, water chestnuts, stock, beans and marinade into the stir-fry mixture, bring to the boil, reduce the heat, cover and simmer for 15 minutes, stirring from time to time.
5. Add the tofu to the saucepan and simmer for a further 4 minutes.
6. mix the cornflour to a smooth paste with the water and add to the vegetables with the beansprouts.
7. Boil for 1 - 2 minutes, stirring all the time.
8. Adjust the seasoning and serve.
2. mix together the honey, soy sauce, tomato puree, vinegar and orange juice, pour over the tofu and leave to marinade for 1 hour, stirring occasionally.
3. Heat the vegetable oil, add the garlic, ginger, leek and peppers and stir-fry for 4 minutes.
4. Stir the swede, carrot, parsnip, water chestnuts, stock, beans and marinade into the stir-fry mixture, bring to the boil, reduce the heat, cover and simmer for 15 minutes, stirring from time to time.
5. Add the tofu to the saucepan and simmer for a further 4 minutes.
6. mix the cornflour to a smooth paste with the water and add to the vegetables with the beansprouts.
7. Boil for 1 - 2 minutes, stirring all the time.
8. Adjust the seasoning and serve.
serving amount
serves 2
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