Tofu and Mushroom Nabe with Ponzu
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 500 g firm tofu, cubed
- 200 g shiitake mushrooms, sliced
- 150 g mixed mushrooms (shiitake and chestnut)
- 2 pak choi
- 2 tsp vegan kombu dashi powder
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 lemon, juiced
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 500 kcal
- Protein
- 28.7 g
- Carbohydrate
- 65.4 g
- of which sugars
- 4.1 g
- Fat
- 11.8 g
- of which saturates
- 2.1 g
- Fibre
- 6.1 g
- Salt
- 3.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Whisk the vegan kombu dashi powder into 1 litre water in a large pan and bring to a simmer.
- 3
Add the shiitake and mixed mushrooms and simmer for 5 minutes.
- 4
Halve the pak choi lengthways and add to the pan with the tofu, then simmer for 5-6 minutes until the pak choi is tender and the tofu is heated through.
- 5
Mix the soy sauce, rice vinegar and lemon juice in a small bowl for the ponzu dip.
- 6
Ladle the hot pot into bowls and serve with the rice and the ponzu dip.
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