-The main source of protein in this dish is tofu, a legume. There are so many flavours in this dish that any residual tofu taste is undetectable (if you don't like tofu). A recurring theme in all these recipes, is legumes. They are a source of good quality protein which is also more environmentally sustainable to produce than animal protein, they are high in fibre and have many other health benefits.
-This recipe is best with a firm silken tofu, and when stirring in the tofu, do not stir too vigorously. Otherwise, the tofu disintegrates.
-Canned and frozen fruits and vegetables are usually just as nutritious as fresh fruit and vegetables. They are preserved as soon as they are picked and will retain more nutrients than fresh vegetables or fruit that have been stored in fridge for over a week.
-Try adding a handful (or more) of chopped edible "weeds" such as sow thistle, mallow, amaranth, stinging nettle, nightshade or sea celery (if you are near the coast). See my edible weeds page.
-Serve tofu hot pot with Basmati or Doongara rice which have a lower GI (glycaemic index) than other types of rice