🥘 Fermented Red Bean Curd Vegetarian Pot・Hong Kong-style vegetarian flavorful pot

Editor's Preface

When it comes to vegetarian favorites, the "Southern Fermented Soybean Hot Pot" is a true classic! The fragrant aroma of fermented soy bean sauce paired with a variety of vegetables and soy products creates a rich, layered flavor. This dish is a must-have for vegetarian banquets, holidays, vegetarian days, and even family gatherings. It's perfect with rice or noodles! Tonight, I'll be dedicating the entire post to the step-by-step instructions for making this fragrant and healthy Southern Fermented Soybean Hot Pot.

Ingredients preparation

• 2 bricks of fermented bean curd (also known as red fermented bean curd, available in most supermarkets)

• Sauce: 1.5 tablespoons fermented bean curd sauce, 1/2 teaspoon sugar, 1 teaspoon light soy sauce, 1 tablespoon oyster sauce/vegetarian oyster sauce

• 3 slices of ginger

• 2 cloves of garlic

• 5-6 dried mushrooms (soak in water until soft, cut in half and reserve the water for later use)

• 8 pieces of tofu (to absorb the essence of soup)

• 1 vegetarian chicken (sliced ​​or diced)

• Appropriate amount of cloud ear mushrooms (soaked and shredded)

• Half a head of broccoli, half a carrot, a small head of baby cabbage, bamboo shoots, tofu strips, and cabbage cores, as appropriate

• Corn segments, daylily, tofu skin, water chestnuts (to enhance flavor and sweetness, mix and match to your preference)

• 400-500ml chicken broth or water (or add a little mushroom soup to enhance the flavor)

• 1 tablespoon cornstarch (for thickening, optional)

• A little sesame oil

• 0.5 tablespoon of fermented black bean paste (add more if you want it spicier)

• Scallion garnish

Detailed steps

🧄 1. Material handling

• Soak the shiitake mushrooms, cloud ear mushrooms, and daylily in water until softened. Chop all vegetables into bite-sized pieces.

• Prepare vegetarian chicken, tofu, bean curd skin and water chestnuts.

• Chop the garlic and ginger slices and set aside.

🍲 2. Stir-fried fermented bean curd

• Heat 2 tablespoons of oil in a pan and sauté ginger and garlic.

• Add fermented bean curd bricks and part of fermented bean curd juice (crushed) and stir-fry together. Add sugar, light soy sauce and oyster sauce and stir-fry until the aroma of the sauce is overflowing.

• If you like spicy food, you can add half a teaspoon of bean paste and stir-fry together.

🥦 3. Cooking

• Add dried shiitake mushrooms, cloud ear mushrooms, daylily, carrots, bamboo shoots, mushrooms and other ingredients that have been absorbed first, and stir-fry over medium heat for 1-2 minutes.

• Add other vegetables (cabbage core, broccoli, baby cabbage, etc.) and soy products to the pot.

• Pour in the mushroom water and chicken broth/water, making sure the broth covers all the side dishes.

• Cover and simmer over medium-low heat for 8-12 minutes, stirring occasionally, until the vegetables are fully cooked and the tofu puddings have absorbed the broth.

🍛 4. Simmer the sauce

• Taste and add more soy sauce, sugar or fermented bean curd to adjust the saltiness and aroma if necessary.

• If you like a thicker texture, you can use cornstarch to mix with water to make a thickening (more cornstarch will make it brine, less will make it smoother).

• Before turning off the heat, add sesame oil to enhance the flavor.

🥢 5. Garnish

• After turning off the heat, serve and sprinkle with chopped green onions or fried garlic for a more fragrant taste.

• Serve hot and delicious with rice or noodles!

Editor's Tips

• There is a lot of flexibility in the choice of vegetables, you can add them according to what’s in your refrigerator.

• The tofu and vegetarian chicken must be eaten, and the soup is excellent.

• Don’t add too much fermented bean curd, as it will overpower the flavor of the vegetables.

• If you want the vegetarian pot to be spicier, you can add fermented bean curd chili sauce or broad bean paste.

• Meat lovers can add chicken or pork belly to the dish to make it more flavorful.

Eating experience 😋

The rich aroma of fermented bean curd permeates every vegetable and soy product with every bite. The tofu is juicy, the vegetarian chicken is tasty, and the vegetables are tender and sweet. The happiness index on vegetarian days is extremely high, and you won’t feel sick even if you eat several bowls of rice!

summary

A pot of dried fermented bean curd is incredibly appetizing, healthy, and filling—even the kids will be clamoring for it. If you're vegan or vegetarian tonight, why not try this fragrant, Hong Kong-style vegetarian dish? 🥢🥦🍲 Want to try out new ingredient combinations or variations on this vegetarian pot recipe? Feel free to ask us for suggestions!