Vegetarian Beef Sukiyaki with Tofu and Vegetables
Savor the comforting flavors of Japan with this Vegetarian Beef Sukiyaki with Tofu and Vegetables, a plant-based twist on a classic hot pot dish. Brimming with umami, this sukiyaki features tender plant-based beef strips, silky tofu, a medley of fresh mushrooms, and crisp vegetables like napa cabbage and julienned carrots, all simmered in a savory-sweet broth made with soy sauce, sake, and mirin. Cellophane noodles soak up the vibrant flavors, creating a hearty and satisfying one-pot meal. Perfect for cozy gatherings, this quick, 40-minute recipe serves four and is best enjoyed hot, straight from the bubbling pot. Whether you're a vegetarian or simply seeking a new take on traditional comfort food, this dish offers a delightful balance of taste and texture that will have everyone asking for more.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 tablespoons sesame oil
- 250 grams plant-based beef strips
- 200 grams firm tofu
- 100 grams shiitake mushrooms, sliced
- 100 grams enoki mushrooms
- 1 medium carrots, julienned
- 200 grams napa cabbage, chopped
- 3 green onions, cut into 5 cm lengths
- 200 grams silken tofu, cubed
- 100 grams cellophane noodles (glass noodles)
- 500 ml water
- 100 ml soy sauce
- 50 ml sake
- 50 ml mirin
- 2 tablespoons sugar
Directions
Step 1
In a medium-sized pot, heat the sesame oil over medium heat.
Step 2
Add the plant-based beef strips and cook for 3-4 minutes until slightly browned. Remove from the pot and set aside.
Step 3
In the same pot, add the water, soy sauce, sake, mirin, and sugar. Stir well to combine, then bring to a gentle simmer.
Step 4
Add the firm tofu, shiitake mushrooms, enoki mushrooms, carrots, napa cabbage, and green onions to the broth. Simmer for about 5 minutes, until the vegetables start to soften.
Step 5
Add the cellophane noodles and silken tofu to the pot. Cook for an additional 5 minutes, until the noodles are tender and have absorbed some of the flavors.
Step 6
Return the cooked plant-based beef strips to the pot and stir gently to combine. Cook for another 2-3 minutes to heat everything through.
Step 7
Serve the Vegetarian Beef Sukiyaki hot, directly from the pot, allowing each diner to help themselves to the flavorful tofu, vegetables, and noodles.
Nutrition Facts
| Serving size | (2094.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1902.3 |
| Total Fat 69.4g | 0% |
| Saturated Fat 8.9g | 0% |
| Polyunsaturated Fat 11.8g | |
| Cholesterol 0mg | 0% |
| Sodium 5091.9mg | 0% |
| Total Carbohydrate 203.1g | 0% |
| Dietary Fiber 24.9g | 0% |
| Total Sugars 71.2g | |
| Protein 102.3g | 0% |
| Vitamin D 18IU | 0% |
| Calcium 903.6mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 2889.1mg | 0% |
Source of Calories