Tofu Hot Pot with Seaweed

(by courtesy of Department of Dietetics, Queen Mary Hospital)

Ingredients (4servings)

Firm tofu  1pc

Dried seaweed  5g

Ginger  2slices

Diced carrots  2tbsp

Fish stock  1/2cup

Water  1/2cup

Seasonings

Sweet miso  1/2tbsp

Corn starch  1tbsp

White pepper  1pinch

Methods:

1. Soak the dried seaweed in water.
2. Coat the sliced tofu with corn starch.
3. Saute the ginger in the heated pan until fragrant, add in the tofu and pan fry both sides. Pour in fish stock and water, and then add the diced carrots and seaweed.
4. Bring to a boil and season with the sweet miso and white pepper.

Nutrient analysis-each serving provides: