Vegan Sukiyaki
Ingredients
- 1/2 cup soy or tamari sauce
- 1 - 2 tablespoons sugar
- 1 cup vegetable broth
- 1/4 cup mirin
- 2 tablespoons sesame oil
- 1 package of tofu cut into cubes
- 1 pack portobello mushrooms trimmed and sliced
- 2 baby bok choy cores removed and thinly sliced
- 2 - 3 carrots peeled and finely shredded (I used lightly pickled jarred carrots)
- If you want you can also use green onions, celery, bamboo shoots, etc
- Serve over noodles bean sprouts, rice or other grain if desired.
Instructions
- Mix the tamari, sugar, vegetable broth and mirin together and set aside.
- Heat the sesame oil in the bottom of a large dutch oven or wok type skillet.
- Toss in the tofu and stir fry a few minutes until lightly browned. Push the tofu to one side.
- Add the mushrooms and repeat the process with the bok choy and carrots, with each ingredient in its own space within the pot.
- Gently pour in the broth, adding more vegetable broth or water if needed. Adjust the heat so the vegetables can simmer without being tossed about.
- Serve when the veggies are heated through and cooked as you like them.