Tofu Seasonal Hotpot (Buddha’s Delight)

Serves 4


This is a heartwarming vegetarian dish, traditionally served on New Year’s Day. For extra flavour, vegetarian stock can be used instead of mushroom soaking liquid


  • 350g Beansprouts
  • 8 dried Shiitake or chinese black mushrooms
  • 2 cups dried lily buds
  • 6 tofu sticks (or deep fried tofu cubes)
  • 200g bamboo shoots, sliced
  • 200g water chestnuts, sliced
  • 2 large carrots, sliced
  • 200g snow peas or mangetout
  • 50g canned gingko nuts
  • 1cm knuckle of ginger, finely chopped
  • Salt and pepper to taste
For the Sauce
  • 6 tablespoons reserved mushroom soaking liquid or vegetable stock
  • 2 tablespoons sunflower oil
  • 1 tablespoon chinese rice wine (or dry sherry)
  • 1 tablespoon dark soya sauce
  • 1 tablespoon maple syrup (or 1/2 teaspoon sugar)
  • 1 teaspoon sesame oil

In separate bowls, soak the mushrooms, dried lily buds, and dried bean curd sticks in hot water for 20 to 30 minutes to soften. Squeeze out any excess liquid. Reserve the mushroom soaking liquid, straining it if necessary to remove any grit. Remove the stems and slice the mushrooms

Combine the reserved mushroom soaking liquid with the rice wine, dark soya sauce, maple syrup and sesame oil; set aside

Heat 2 tablespoons of sunflower oil in a non-stick wok and add the carrots, mushrooms and lily buds. After 2 minutes, taking your time, add the water chestnuts, bamboo shoots, snow peas, tofu, ginger and finally the gingko nuts

Add the sauce ingredients and bring to a gentle boil. Cover, turn down the heat and let the vegetables simmer for 5 minutes. Add more water, add salt or other seasonings to taste

Serve with hot rice

This entry was posted in Vegetarian. Bookmark the permalink.