Pumpkin tofu & mushroom hotpot
Vegetarian
Vegan
Nut free
Dairy free
Egg free
Gluten free
a classic from our first menu at The Stanley Pub...a claypot braise of assorted mushrooms, tomato, tofu, pumpkin and herbs in a spicy coconut broth
Allergens -
Soy.
Ingredients
eggplant, tofu, mushroom, coconut - cream, pumpkin, paste - chilli bean, onion, garlic, ginger, oil - EVO, salt - flakes, pepper - white, lime - kaffir leaves.
Preparation and storage notes
Place in a pot and gently reheat on a stovetop until hot. Microwave on high for 5-7 minutes until hot. Serve with rice and some fresh herbs.