Date: 12/28/2024 12/29/2024
Location: Star Ocean Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Pickled Cabbage and Tofu Hotpot
Summary:
This is a tangy and appetizing vegan dish that combines the unique sour flavor of pickled cabbage with the soft texture of tofu, creating a rich and flavorful broth that is both nourishing and easy to prepare.
Ingredients:
Pickled cabbage 150g (washed, shredded, and slightly drained)
Tofu 300g (cut into cubes; use firm or silken tofu)
Vegetable broth 500ml (made from kombu, shiitake mushrooms, or corn)
Carrot 50g (sliced)
Ginger powder 1/2 teaspoon (optional)
Salt 1/2 teaspoon (adjust to taste)
Light soy sauce 1 teaspoon (optional)
White pepper powder to taste (optional)
Vegetable oil 1 tablespoon
Instructions:
1. Prepare Ingredients:
Wash and shred the pickled cabbage, draining excess liquid. Cut the tofu into cubes and slice the carrot.
2. Pan-fry Tofu (Optional):
Heat vegetable oil in a pan, sear the tofu cubes until both sides turn slightly golden, then remove and set aside.
3. Stir-fry Pickled Cabbage and Carrots:
In the same pan, add the pickled cabbage and carrot slices, and stir-fry for 1-2 minutes until fragrant.
4. Simmer with Broth:
Pour in the vegetable broth, add ginger powder (optional), bring to a boil, then reduce to medium-low heat and simmer for 5 minutes to enhance the flavors.
5. Add the Tofu:
Gently add the tofu cubes, simmer on low heat for another 5-8 minutes to allow the tofu to absorb the broth’s flavor.
6. Season and Finish:
Add salt, optional light soy sauce, and white pepper powder, mix well, then turn off the heat.
7. Serve and Enjoy:
Transfer the braised pickled cabbage and tofu into a serving pot, and enjoy it warm for a comforting and delicious vegan meal.
