Vegetarian Beef Sukiyaki with Tofu and Vegetables
Indulge in the comforting flavors of this **Vegetarian Beef Sukiyaki with Tofu and Vegetables**, a plant-based twist on the classic Japanese hot pot. This hearty recipe features tender plant-based beef strips, firm and silken tofu, and nutrient-rich vegetables like napa cabbage, julienned carrots, and shiitake mushrooms. Simmered in a savory-sweet broth made from soy sauce, sake, mirin, and a touch of sugar, each ingredient absorbs an irresistible umami depth. Delicate cellophane noodles round out the dish, making it a satisfying, one-pot meal perfect for cozy evenings. Ready in just 40 minutes, this quick and flavorful sukiyaki is ideal for sharing right from the pot—an inviting centerpiece for any dinner table. Whether you’re vegetarian, vegan, or simply seeking something new, this recipe delivers comfort and nourishment in every bite.
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Recipe Information
Ingredients
- 2 tablespoons sesame oil
- 250 grams plant-based beef strips
- 200 grams firm tofu
- 100 grams shiitake mushrooms, sliced
- 100 grams enoki mushrooms
- 1 medium carrots, julienned
- 200 grams napa cabbage, chopped
- 3 green onions, cut into 5 cm lengths
- 200 grams silken tofu, cubed
- 100 grams cellophane noodles (glass noodles)
- 500 ml water
- 100 ml soy sauce
- 50 ml sake
- 50 ml mirin
- 2 tablespoons sugar
Instructions
In a medium-sized pot, heat the sesame oil over medium heat.
Add the plant-based beef strips and cook for 3-4 minutes until slightly browned. Remove from the pot and set aside.
In the same pot, add the water, soy sauce, sake, mirin, and sugar. Stir well to combine, then bring to a gentle simmer.
Add the firm tofu, shiitake mushrooms, enoki mushrooms, carrots, napa cabbage, and green onions to the broth. Simmer for about 5 minutes, until the vegetables start to soften.
Add the cellophane noodles and silken tofu to the pot. Cook for an additional 5 minutes, until the noodles are tender and have absorbed some of the flavors.
Return the cooked plant-based beef strips to the pot and stir gently to combine. Cook for another 2-3 minutes to heat everything through.
Serve the Vegetarian Beef Sukiyaki hot, directly from the pot, allowing each diner to help themselves to the flavorful tofu, vegetables, and noodles.
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5064 mg | 220% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 50.5 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1952 mg | 150% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3141 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
