Sizzling Veg Hot Pot Recipe – Indian Style

This Sizzling Veg Hot Pot is a colourful one-pan vegetarian dinner with crisp vegetables, golden tofu and a glossy ginger-soy sauce. It is ready in about 35 minutes and is best served straight from a hot skillet, when the sauce bubbles and the vegetables still have a little bite.

Why you will love this veg hot pot

The tofu adds protein, while broccoli, carrot, bell pepper and onion bring contrasting texture. The savoury, lightly tangy sauce is easy to adjust for spice and makes this a practical weeknight meal.

Ingredients

• 200 g firm tofu, pressed for 15 minutes and cubed
• 1 tablespoon cornflour, plus 2 tablespoons neutral oil
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger and 2 minced garlic cloves
• 1 sliced onion
• 1 carrot, 1 bell pepper and 1 cup broccoli, sliced
• 2 tablespoons soy sauce, 1 tablespoon vegetarian oyster-style sauce and 1 teaspoon rice vinegar
• 1/2 cup vegetable stock
• 1 teaspoon cornflour mixed with 2 teaspoons water
• Spring onions and sesame seeds, to finish

How to make Sizzling Veg Hot Pot

1. Toss tofu with cornflour and fry in oil until golden. Transfer to a plate.
2. Heat sesame oil. Cook ginger, garlic and onion for 1 minute.
3. Add carrot, pepper and broccoli. Stir-fry for 3 to 4 minutes so they stay slightly crisp.
4. Add soy sauce, vegetarian oyster-style sauce, vinegar and stock. Stir in the slurry and simmer until glossy.
5. Return the tofu, warm through and transfer to a heated cast-iron skillet. Garnish with spring onions and sesame seeds. Serve with rice or noodles.

Recipe tips

• Press tofu well so it browns instead of steaming.
• Cut vegetables evenly and cook in batches if the pan is crowded.
• Add 1 teaspoon chilli crisp or sliced red chilli for extra heat.

Can I make it gluten-free?

Yes. Use tamari and a certified gluten-free vegetarian oyster-style sauce, and check the labels on the stock.

Storage and reheating

Refrigerate leftovers in a covered container for up to 2 days. Reheat in a hot pan with a splash of stock. The vegetables are crispest when the dish is eaten fresh.

Frequently asked questions

What can I use instead of tofu?

Paneer, tempeh or cooked edamame work well. Add paneer at the end so it warms through without breaking.

Can I prepare this ahead?

Chop the vegetables and mix the sauce up to a day ahead. Fry the tofu and combine everything just before serving.

More vegetarian recipes to try

If you enjoy this quick global vegetarian dinner, explore our vegetarian global cuisine guide, try the Paneer Jalfrezi recipe for a spicier Indian skillet, or browse our Indian street food guide for more shareable vegetarian dishes.