Savory Tomato Shabu Shabu With Plant-Based Dippers Recipe

About this recipe

A delightful plant-based twist on the classic shabu shabu, featuring a rich tomato broth and tofu dippers served with zesty lemon mayonnaise and creamy ginger sauce. Perfect for a satisfying dinner.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 400 g Pastazara Finely Chopped Tomatoes
• 220 g Organically Grown Lemon
• 80 g Knorr Vegetables Stock Cubes
• 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles
• 1 pack (100 g) Eastern Dry Ginger Powder

Instructions

1. 1. Place a blender onto the counter and add all 4 of the tomatoes and 1/2 cup of the vegetable stock. Blend until the tomatoes are completely pureed.
2. 2. Add the remaining vegetable stock to the blender and pulse for a few more seconds to combine.
3. 3. Transfer the mixture into a saucepan or stove-top safe fondue pot. Add 1 teaspoon of ground turmeric and 2 tablespoons of coriander leaves. Stir to combine. Cover and place on medium heat until the mixture comes to a boil.
4. 4. While the broth is heating, cut 500 g of tempeh into bite-sized cubes and arrange them on a plate.
5. 5. Once the broth has come to a boil, transfer the pot onto a heat station on the table and keep the mixture at a gentle boil. If the liquid reduces too much, add more vegetable stock.
6. 6. Skewer a piece of tempeh, dip it into the boiling broth, and cook for 1-2 minutes. Serve with dipping sauces.
7. 7. To prepare the Lemon Sauce, combine the zest of 1 lemon and 1 tablespoon of lemon juice in a mixing bowl. Stir well and set aside.
8. 8. For the Ginger Mix, combine 2 teaspoons of ginger powder in a bowl and stir well until fully incorporated.
9. 9. Serve the tofu dippers with the Lemon Sauce and Ginger Mix on the side for dipping.