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Quick & Easy

Spicy Tofu Hotpot

Warm up a chilly evening with this light but satisfying one-pot meal. The tofu absorbs the flavors of this fragrant, spicy broth, making it anything but bland. Look for fresh Chinese-style noodles in the refrigerated case of your supermarket alongside wonton wrappers.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 6 cloves garlic, minced
  • 2 teaspoons neutral oil, such as canola or avocado
  • 1 tablespoon brown sugar
  • 14 ounces firm tofu, preferably water-packed
  • ¼ cup reduced-sodium soy sauce
  • 2 teaspoons chile-garlic sauce, or to taste
  • 4 cups thinly sliced tender bok choy greens
  • 8 ounces fresh chinese-style (lo mein) noodles
  • ½ cup chopped fresh cilantro
  • 4 cups vegetable broth, or reduced-sodium chicken broth
  • 4 ounces fresh shiitake mushrooms, stemmed and sliced (about 2 cups)
  • 2 tablespoons grated fresh ginger

Directions

  1. Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes.
  2. Heat oil in a Dutch oven over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add mushrooms and cook until slightly soft, 2 to 3 minutes. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro.