Tofu and Vegetable Hot Pot Recipe
A rich, nourishing hot pot filled with fresh vegetables, delicate tofu, and a bold, umami-packed broth. Comfort food never tasted this clean.
Ingredients
For the Broth:
- 6 cups vegetable broth
- 3 tbsp soy sauce
- 1 tbsp miso paste
- 1 tsp ginger grated
- 2 cloves garlic minced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
For the Hot Pot:
- 1 block 14 oz firm tofu, cubed
- 1 cup mushrooms sliced
- 1 small bok choy chopped
- ½ cup carrots julienned
- 1 cup napa cabbage shredded
- ½ cup bell peppers sliced
- ½ cup snow peas
- 2 green onions chopped
- ½ tsp chili flakes optional
For Serving:
- 1 cup cooked rice or noodles
- 1 tbsp sesame seeds optional
Instructions
- Heat a large pot over medium heat. Add garlic, ginger, and sesame oil. Sauté for 1 minute until fragrant.
- Pour in vegetable broth, soy sauce, miso paste, and rice vinegar. Stir and let simmer for 5 minutes.
- Add carrots, mushrooms, and cabbage. Simmer for 10 minutes until softened.
- Gently place tofu cubes into the broth. Add bok choy, snow peas, and bell peppers. Simmer for another 5 minutes.
- Taste and adjust seasoning if needed. Sprinkle with chili flakes if you like heat.
- Ladle hot pot into bowls over rice or noodles. Garnish with green onions and sesame seeds.
- Serve immediately and enjoy the cozy vibes!
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 15g
Vitamins & Minerals (Per Serving)
- Calcium: 30%
- Iron: 20%
- Vitamin A: 35%
- Folate: 18%
- Magnesium: 15%
Tips for the Best Hot Pot
- Use extra-firm tofu if you like a meatier texture.
- Swap veggies based on what’s in season.
- For extra depth, add a splash of coconut milk.