Sukiyaki is one of my favorite hot soups and it reminds me of the good times I had back home in Thailand with my family and friends. Now, that I’m away from home, I must cook it myself and I’ve cooked it so many times that I feel more confident to share 🙂

I would call this meal “Free style Sukiyaki” as I don’t follow what others chose to put in their Sukiyaki. I throw in whatever I like or maybe have in the fridge, lol. I was on the phone with my friend, Nuke and she suggested that I used Tofu instead of meat this time. This idea was very brilliant!

Ingredients for Tofu Sukiyaki.
• 1 packet of extra firm tofu
• 2 cups of chicken broth
• 5 cups of water
• 4 carrot
• 1 box of fusilli
• 1/3 of a bunch of parsley
• half cauliflower
• 2 eggs
• Panti Cantonese Suki Sauce – only use 1/3 cup and add more as desired.

Prep all these ingredients ; chop /slice the carrots and cauliflower. then mince the parsley. Next, cut up the tofu into tiny cubes. Get 2 eggs and whisk them in the bowl.

Boil some water for Fusilli ; cook it like pasta ( add a little salt, a little extra virgin olive oil ) and set another pot for the soup ; use 5 cups of water and bring it to boil then lower the heat and add 2 cups of chicken broth. Cooking 2 things at the same will save you a lot of time. Just be around and watch it. While cooking the fusilli, check the soup pot and see if it’s boil then add the carrots in and then cauliflowers in a couple minutes after because I think it’s best to cook hard vegetables first.

While waiting for the veggies in the soup to get a little soft, drain the fusilli ( cook it for 10 minutes ) and put it in a bowl and leave it. Back to the soup pot, pour the whisked eggs into the soup and add firm tofu in a couple minutes after. Leave it for a couple minutes then add 1/3 cup of Suki sauce and sprinkle the parsley! Voila! It’s done!

Please feel free to leave me any feedbacks and questions you may have! Thanks!

Serve the soup with the fusilli you made earlier and add more Suki sauce if you like 😀

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