Vegan Korean Hot-Pot (Dubu-Busut Jeongol) on BakeSpace.com

Ingredients

• 1 package of medium or firm organic tofu, sliced in 1/2 inch thick rectangular pieces then cut in half as to get triangular pieces
• 3 cups of mixed mushrooms (any combination of king oyster, oyster, shitake mushrooms, sliced)
• 1 pack of fresh enoki mushroom (torn to separate into smaller chunks)
• 2 large onions (sliced)
• 2 green peppers, chopped
• 1-2 carrot, julienned
• 1 cup cabbage, chopped in 1 inch ribbons
• 1-2 head(s) of pac choi, leaves cut in 1 inch ribbons and stems julienned (1/2 inch thick)
• 2 scallions (chopped)
• Approx. 6-9 cups of vegetable broth (or just enough to cover the vegetables)
• SAUCE/BROTH (I made one and a half batch of sauce):
• 1 Tbsp soy sauce
• 1/2 tsp kelp powder (I left it out since I did not have any)
• 1 Tbsp Sriracha sauce****
• 1/2 Tbsp sugar
• 2 Tbsp sesame oil