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| Main Ingredients | Mixed Vegetables, Tofu |
| Cuisine | Mongolian |
| Course | Main Course Vegetarian |
| Prep Time | 16-20 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 1/4 medium cabbage, shredded
- 2 dried red chillies, crushed
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil (til oil)
- 4 cups vegetable stock
- 1 teaspoon hoisin sauce
- 10-12 garlic cloves, minced
- 1 teaspoon minced ginger
- 50 grams tofu, cubed
- 3 spring onions, finely sliced
- 1 cup boiled noodles
- Salt to taste
Method
- To make the red chilli sauce, mix crushed red chillies in the soy sauce. Add one teaspoon of sesame oil, mix and set aside.
- Add the remaining sesame oil and one teaspoon vegetable stock to the Hoisin sauce, mix well and set aside. Pour the remaining vegetable stock in a claypot and bring it to a boil.
- Add the Chinese cabbage, garlic, ginger and tofu. Cook for three to four minutes, stirring continuously. Add the spring onions, spinach, noodles and salt. Mix well, cover and cook for two to three minutes.
- Serve hot with the red chilli sauce and the diluted hoisin sauce.
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