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

Name: 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

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This Vegan Korean Hot-Pot (Dubu-Busut Jeongol) recipe is so delicious and full of flavor. It's one of the many great recipes shared by home cooks on BakeSpace.com, the world's sweetest recipe swap...

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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