Vegetable and Fried Tofu 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.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 6 fried tofu pouches (aburaage)
- 250 g savoy cabbage, shredded
- 2 carrot, julienned
- 100 g mangetout
- 2 tsp vegan kombu dashi powder
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 lime, juiced
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 408 kcal
- Protein
- 13.4 g
- Carbohydrate
- 67.4 g
- of which sugars
- 5.5 g
- Fat
- 8 g
- of which saturates
- 1.1 g
- Fibre
- 5.7 g
- Salt
- 3.30 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 cabbage and carrot and simmer for 6 minutes until starting to soften.
- 4
Add the fried tofu pouches and mangetout and simmer for 4-5 minutes more until the mangetout is just tender.
- 5
Mix the soy sauce, rice vinegar and lime 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.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.