Tofu and Mushroom Hotpot Recipe for Veganuary

Thinking of going vegan for January? Try this recipe from Totally Tofu

Mushrooms and tofu have a natural affinity as ingredients, and they are combined here in a fresh vegetarian take on a classic Chinese hotpot. Serve this dish from Totally Tofu with steamed rice or boiled noodles for lunch or supper.

See also: The Queen’s Tea Bread Recipe


  • 400 g firm tofu
  • 8 dried shiitake mushrooms
  • 1 tablespoon cornflour
  • 2 tablespoons vegetable oil
  • 1/2 onion, chopped
  • 1 leek, finely sliced
  • 2.5 cm piece of fresh ginger, peeled and finely chopped
  • 1 garlic clove, chopped
  • 1/4 head of Chinese leaf, roughly chopped
  • 3 tablespoons rice wine or Amontillado sherry
  • A pinch of Chinese five spice powder
  • 150 g assorted fresh mushrooms (oyster, shiitake, eryngii), large ones halved
  • 1 tablespoon light soy sauce
  • A pinch of sugar
  • 1 teaspoon sesame seed oil
  • Salt, to season
  • Spring onion, chopped, to garnish

See also: The Queen’s Recipe for Drop Scones


  • Wrap the tofu in paper towels and place a weighty item on top to squeeze out the excess moisture.
  • Soak the dried shiitake mushrooms in 200 ml/1 scant cup of hot water for 20 minutes. Strain through a fine-mesh sieve, reserving the soaking liquid. Trim and discard the tough stalks from the shiitake and cut them in half.
  • Cut the tofu into cubes and roll them in the cornflour to coat. Heat 1 tablespoon of the oil in a frying pan. Fry the tofu for 5 minutes over a medium-high heat, turning over during frying, until lightly browned on all sides.
  • Heat the remaining oil in a casserole dish or Dutch oven over a medium heat. Add the onion, leek, ginger and garlic and fry, stirring, for 2 minutes.
  • Add the Chinese leaf and fry for a further 2 minutes. Mix in the rice wine or sherry and five spice powder and cook for 1 minute. Add the fried tofu, soaked shiitake and the fresh mushrooms.
  • Pour in the reserved shiitake soaking liquid, soy sauce and add the pinch of sugar. Bring to the boil. Cover and cook over a medium heat for 15 minutes.
  • Uncover and cook for 10 minutes, stirring gently now and then. Season with salt. Stir in the sesame seed oil. Serve straight away, garnished with chopped spring onion.

See also: Laura Hutton’s Mashed Potato Pie with Bacon, Leeks and Cheese

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