VEGETARIAN SUKIYAKI
In Japan, this dish is cooked right at the table. You can do the same with an electric skillet or wok. Serve it with individual bowls of rice.
Provided by Sharon123
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
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Arbind Shah
[email protected]Overall, this vegetarian sukiyaki was a good dish. It was easy to make and the flavors were good. I would definitely make it again.
Tylbat Omotolani
[email protected]This recipe is a great starting point, but I think it needs some tweaking. I would add more vegetables and maybe some different types of mushrooms.
Elijah Ascencio
[email protected]I followed the recipe exactly, but the tofu was tough and the vegetables were overcooked.
Słonik Playz
[email protected]The recipe was easy to follow, but the sukiyaki didn't turn out as flavorful as I expected.
Ahmed Kassab
[email protected]This vegetarian sukiyaki was a bit bland for my taste. I think I'll add some more soy sauce and mirin next time.
joleen c
[email protected]I'm not a vegetarian, but I really enjoyed this sukiyaki. The tofu was a great substitute for meat, and the vegetables were delicious.
Xaliimo Axmed
[email protected]This recipe is a great way to use up leftover vegetables. I had some broccoli, carrots, and bell peppers that were about to go bad, and this was the perfect way to use them up.
Asim Azam
[email protected]I wasn't sure how this vegetarian sukiyaki would turn out, but I was pleasantly surprised. The broth was flavorful and the vegetables were cooked perfectly.
Raheel Afridi
[email protected]5 stars! This vegetarian sukiyaki was a hit with my family. We loved the combination of flavors and textures.
Six o six jnr Of Yankee
[email protected]This recipe was easy to follow and turned out great! I used a variety of vegetables, including broccoli, carrots, and bell peppers. The tofu was also a nice addition.
Haseeb Raza
[email protected]I've been a vegetarian for years, and this is one of the best sukiyaki recipes I've ever tried. The broth was rich and flavorful, and the vegetables were crisp and tender.
Fatema Ahmed Ashfi
[email protected]This vegetarian sukiyaki was an absolute delight! The flavors were perfectly balanced, and the tofu and vegetables were cooked to perfection. I especially loved the addition of the shiitake mushrooms, which added a lovely umami flavor.