Chef Kristine Subido's vegan take on traditionally meat-heavy Filipino sisig swaps in fried tofu ... hot pot with cabbage, mushrooms, carrots, and tofu in an umami-rich broth of miso, shiitake ...

Cover and bring to a simmer over medium-low. Uncover and stir in cabbage, mushrooms, and carrots. Add tofu. Cover and cook until tofu is heated through and vegetables are crisp-tender, 4 to 5 minutes.