Vegetarian Chinese Fondue
Preparation time: 15 min
Ingredients for 4 persons
- 1/2 Napa cabbage
- 4 courgette
- 2 leeks
- 250 g of soya bean sprouts
- 28 mushrooms of Paris (white)
- 600 g regular firm tofu
- 3 tablespoons lemon juice
- 65 mL soy sauce, low in sodium
- 5 tbsp sesame seeds
- 37.5 cL of water, about
- 75 cL vegetable broth, low in salt, about
- 1 large egg [optional]
A fondue pot and a stove are essential to prepare this dish. Each guest should have his or her fondue fork (if possible different in color) and a small plate or bowl in which to place the tofu and cooked vegetable pieces. The Chinese tradition is that this meal is organized in two stages: the fondue proper at the beginning of the meal and the soup at the end of the meal.
Cut the cabbage into sheets and cut all the other vegetables into thin strips. If you do not like crispy vegetables, blanch them a few minutes before serving on a serving plate. Cut the tofu into cubes about 1.5 cm long and place them on the serving plate. Book.
For the sauce, pour the lemon juice and soy sauce into a bowl. Grind or pound the sesame seeds and add them to the bowl. Book.
Pour the water and the broth into a saucepan and bring to a boil, then transfer enough of this broth into the pot to be filled to 2/3 -3/4 (the exact amount of broth depends of course on the size of the caquelon). Take about 3 tablespoons per person of broth and add them to the bowl of sauce, mix well and then leave in individual small bowls.
Place the pot on the stove in the center of the table. Make sure the broth is simmering throughout the meal. Keep the remaining hot broth on the stove.
Each guest will only have to stick a piece of tofu or vegetable, dip it in the broth until it is cooked to its taste and then dip it in the sauce.
At the end, the broth can be served to those who are not yet satisfied. We can also add an egg and cook 1-2 min, stirring, before serving in bowls.