Looking for Umami with some heat? This vegan Fu-Mami Broth and Veggies recipe has got you covered! Big flavors, fantastic textures and a fancy-looking instagram worthy outcome. I’m hard-pressed to pick a favorite recipe, but this one is a strong contender.
- 1 tbsp melted coconut oil or peanut oil
- 1 pound super firm tofu, broken into 1-inch pieces
- 2 tbsp Gochujang Paste or store-bought
- 2 tbsp kimchi brine
- 1 tbsp reduced-sodium tamari
- 1 cup vegan lager beer (such as Sapporo) or vegetable broth
- 1 cup water
- ¾ cup plus 1 tbsp brewed Lapsang Souchong (1 teabag in hot water for 10 minutes)
- 1–1½ tbsp Gochujang Paste or store-bought
- 2 tbsp kimchi brine
- 1 2 tbsp reduced-sodium tamari
- 1 tsp Easy as 2, 2, 2 Broth Mix
- 1 tsp dried shiitake powder (or 2 rehydrated shiitake caps, minced)
- 1 tsp toasted sesame oil
- ½ tsp grated fresh ginger root
- 1 clove garlic, grated
- ½ cup drained Homemade Kimchi or store-bought, chopped
- ½ cup Japanese Carrot Pickles , chopped
- 1½ cups fresh or frozen green peas, placed in boiling water for 1 minute until bright green
- 2 cups packed fresh baby spinach, chopped
- ½ cup thinly sliced scallions
- 2 small avocados, pitted, peeled and sliced
- To make the tofu, heat the oil in a large skillet on medium-high heat.
Add the tofu and cook until golden brown, stirring occasionally and adjusting the heat as needed. This will take 8 to 10 minutes. While the tofu cooks, in a small bowl, whisk to combine the gochujang paste, kimchi brine and tamari. Add this mixture to the skillet during the last 2 minutes of cooking to glaze the
tofu. Be careful of the splatter. Stir to combine and cook until absorbed. This can be prepared the day prior to making the rest of the recipe and stored in an airtight container in the refrigerator. Reheat in a pan before use, then cut into thin slices. Set aside.
- To make the broth, in a large pot, whisk to combine the beer, water, tea, gochujang paste to taste, kimchi brine, tamari, broth mix, shiitake powder, sesame oil, ginger and garlic. Then add the kimchi and carrot pickles. Bring to a low boil, lower the heat and simmer for 2 minutes.
- Divide the tofu among 4 bowls, reserving a few slices for garnish. Divide the peas, spinach and broth among the bowls. The spinach will wilt as the warm broth is poured on top. Top with the reserved tofu, scallions and avocado. Serve immediately.
Amount Per Serving: Calories: 493Total Fat: 31gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 4mgSodium: 1537mgCarbohydrates: 36gFiber: 12gSugar: 13gProtein: 21g