Soya Milk Tofu Hotpot

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Silky tofu		1/2 block
Spring onions		1/2 bunch
Chicken stock		200ml
Soya Milk		200ml
Soy sauce		1 tsp
Salt & pepper		as required
Sauce:
Gochujang (Korean red chilli paste)		2 tbsp
Granulated sugar		1-2 tbsp
Finely chopped garlic		1 tsp
Finely chopped spring onions		1/2 bunch
Crushed sesame seeds		1 tsp
Sake		1 tbsp
Sesame oil		1 tbsp

Method

Cook

20min

Heat the sesame oil in a frying pan or a Creuset. Add the Gochujang and sugar and fry on a low heat until the sugar is dissolved.

Add all the ingredients for sauce into Step 1 and stir well.

Warm the chicken stock in a clay hotpot. Drop in the tofu, spring onions, turn up the heat and boil for 3 minutes. Add the soya milk, then reduce the heat.

Add the soy sauce and turn the heat up. Pour some of the sauce (Step 2) into the hotpot,and serve.

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