Vegetarian Sukiyaki

Recipe by Sharon123
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat the oil in a large skillet or wok over medium high heat and cook the tofu slices on both sides, stirring, until well browned, about 15 to 20 minutes.
  • Slide the tofu to one side of the pan and add the mushrooms, cooking until browned.
  • Push the mushrooms to the side; add the squash and zucchini.
  • Combine the soy sauce with honey, mirin or sherry, and 1/2 cup water; pour over the vegetables, and bring to a boil.
  • Lower the heat and simmer until the squash is tender, about 5 minutes.
  • In separate piles, add as many of the greens, scallions and bean sprouts as will fit.
  • Cook until tender, about 5 minutes more.
  • Stir in the ginger and cook another minute, adding more water (up to the remaining 1/2 cup) as necessary.
  • To serve: let each diner use chopsticks to remove the tofu and vegetables from the skillet.
  • Add more vegetables as the skillet empties.
Advertisement