Hot Pot Tofu
Not your mothers tofu, Unless she was Korean
Ingredients
- 1 Block Tofu Extra Firm, Pressed, cubed to 1"
- 2 tbsp Minced Garlic
- 2 tbsp Grated Ginger
- 1 tbsp neutral oil
- 3 tbsp Soy Sauce Low Sodium
- 1 tbsp Sambal oelek More to your taste
- 1 ea Bok Choy Greens Sliced Thin, ~(4 cups)
- 4 cups Broth Beef, Chicken, Pho, Veggie, (Low Sodium)
- 2 cup Mixed Mushrooms or Button Washed, sliced
- 1 pkg Asian Noodles Low Mein, Ramen, etc.
- 1/2 cup Cilantro Washed, Chopped
- 2 tbsp Chili Oil More to your taste
- 2 tbsp Corn Starch
- 2 tbsp Sesame Oil Toasted, for drizziling
- 1 tbsp Brown Sugar
Instructions
- Toss Tofu in corn starch, set aside
- Heat oil in a Dutch oven over medium heat.
- Saute tofu on all sides until crispy, (~6 minutes), Remove and set aside
- Top up with an additinal tsp of oil
- Add mushrooms and cook until they start to take color
- Add ginger and garlic; cook, stirring, until fragrant, ~ 60 sec
- Stir in sugar, broth, soy sauce, chili oiland chile-garlic sauce; cover and bring to a boil
- Add shreaded bok choy, and tofu, cover and simmer until greens wilt ~1-2 minutes
- Bring back to a boil, add teh noodles and cook until tender, ~ 3 minutes
- Remove from heat and stir in the herbs.
Notes
A fairly fast little, nose-clearing noodle soup.
One can serve this at the dining table with an induction heater, allowing the cooking of small thin pieces of protein (Shaved ribeye, shaved pork belly, shrimp, etc.)
I always have some toasted sesame oil, dark soy, chili oil, and chili paste on the table for those who wish to kick their bowl up a notch.
One can use the broth or stock of choice; Chicken is always safe, beef is good, some stores have a Pho broth (it's not that good, but if it is what one has), veggie stock will make this vegetarian.
Nutrition
Calories: 372kcalCarbohydrates: 29gProtein: 17gFat: 23gSaturated Fat: 3gTrans Fat: 1gSodium: 1852mgPotassium: 961mgFiber: 6gSugar: 11gVitamin A: 10027IUVitamin C: 98mgCalcium: 368mgIron: 4mg
Tried this recipe?Let us know how it was!