Gluten-Free Vegetable & Tofu Hot Pot

Servings

4-6 people

Prep Time

20 minutes

Cook Time

25 minutes

Ingredients

Proteins & Vegetables

• Medium soft tofu: 450 g (12 slices)

• Puffed tofu: 12 slices (rinsed with hot water)

• Napa cabbage: 6 leaves

• Broccoli florets: 6 pieces

• Green onion: 6 slices

• Red bell pepper: 1 (cut into 12 strips)

• Potatoes: 3 (boiled 5 minutes individually )

• Sweet potato noodles: 100 g (boiled 5 minutes individually)

• Carrot (cut into decorative shapes, for garnish)

For Broth (Instant Pot=to cook faster )

• Daikon radish: 300 g (6 pieces)

• Water: 600 ml

• Vegetable broth powder: 1 tablespoon (ensure gluten-free)

For Soup Base (Main Pot)

• Sesame oil: 1 tablespoon + extra for finishing

• Bay leaves: 2

• Fennel seeds: 1 teaspoon

• Garlic: 1 teaspoon (minced)

• Ginger: 1 teaspoon (minced)

• Smoked paprika: 1 teaspoon

• Chopped tomatoes: 600 g

  
  

• Salt: 1 teaspoon (6 g)

• Tomato paste: 60 g

• Miso paste: 30 g ( gluten-free miso)

• Chili powder: 1 teaspoon

• Brown sugar: 10g (optional/I use brown sugar cube with ginger)

• Tamari (gluten-free soy sauce): 1 tablespoon

• Vegan oyster sauce: 1 tablespoon (check gluten-free brand)

Instructions

Step 1 — Make the Daikon Broth

1. Place 300 g daikon, 600 ml water, and 1 tablespoon vegetable broth powder in the Instant Pot(pressure cooking pot).

2. Pressure cook for 12 minutes. Set aside broth.

   If you want to add daikon radish directly into the main pot you need to slice them thinly.(5mm)

Step 2 — Build the Soup Base

1. Heat 1 tablespoon sesame oil in a large pot.

2. Add bay leaves, fennel seeds, garlic, ginger, and smoked paprika. Sauté until fragrant.

3. Add chopped tomatoes and salt. Cook until tomatoes soften.

4. Stir in tomato paste, miso, chili powder, and brown sugar. Cook briefly.

Step 3 — Add the Broth

1. Pour in all of the daikon broth.

2. Add tamari and vegan oyster sauce. Stir well.

Step 4 — Assemble the Hot Pot

1. Cut tofu and vegetables into bite-sized pieces.

2. Add tofu, fried tofu, potatoes, broccoli, napa cabbage, bell pepper, and sweet potato noodles to the pot.

3. Cover and simmer for about 5 minutes until vegetables are tender but not overcooked.

Step 5 — Finish

• Drizzle with a little sesame oil before serving.

• Garnish with decorative vegetable slices.(optional)

  During the 6th September's event we also added some more ingredients such as carrot, mushrooms and soy toppings.