Vegetarian Fermented Tofu Hotpot with Lotus Root and Taro

Method

1. 1 Mash the red fermented bean curd with a little water, then strain it through a sieve to make a smooth, lump-free sauce.
2. 2 Soak the tofu skin and shiitake mushrooms separately for 1 hour, then cut them into pieces.
3. 3 Sauté the lemongrass with the fermented bean curd sauce for 3 minutes until the oil turns red and the strong aroma dissipates.
4. 4 Cook lotus root and taro in 900 ml of water for 25 minutes; the taro will release starch, which will thicken the broth.
5. 5 Pour in the coconut milk and simmer for 5 minutes, then dip the tofu skin and spinach into the mixture before eating.

With an appliance

• Pressure cooker 45 min

  Replace step 4: cook the lotus root under high pressure for 6 minutes, then quickly release the pressure, open the lid, and add the taro to cook for 10 minutes to prevent it from falling apart; in step 5, continue to simmer the coconut milk with the lid open for 5 minutes, without letting it boil.