Spicy Tofu Hotpot

Spicy Tofu Hotpot

11 Reviews
From: EatingWell Magazine, September/October 1996

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 6 cloves garlic, minced
  • 2 teaspoons canola oil
  • 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


  • Active

  • Ready In

  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.
  • Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 214 calories; 5 g fat(1 g sat); 4 g fiber; 31 g carbohydrates; 12 g protein; 154 mcg folate; 28 mg cholesterol; 5 g sugars; 2 g added sugars; 2,193 IU vitamin A; 23 mg vitamin C; 198 mg calcium; 3 mg iron; 854 mg sodium; 389 mg potassium
  • Nutrition Bonus: Vitamin A (44% daily value), Folate (38% dv), Vitamin C (38% dv), Calcium (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 vegetable, ½ medium-fat meat, 1 fat

Reviews 11

November 04, 2017
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By: Hija Del Altísimo
i just made this last night.... followed recipe, and it was AWESOME!!!!! at the end, i added more soy sauce though, for my taste buds. thanks for recipe!!! ;-)
December 07, 2014
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By: EatingWell User
Loved it We used udon noodles, Swansons Thai Ginger broth and less to no ginger based on personal preference Pros: Easy, delicious, versatile Cons: None
July 31, 2014
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By: EatingWell User
Awesome flavors I used soba noodles. Tasted like ramen but way better for you Pros: Easy to make
January 30, 2014
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By: EatingWell User
This is my new favorite recipe. I cut the amount of soy sauce down to 2 Tbsp. I found it waaaay too salty with a 1/4 cup. Our grocery store has been out of shitakes for awhile, so the last couple times I made this soup, I substituted cremini mushroom, and it worked out beautifully. Pros: spicy noodles
February 21, 2013
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By: EatingWell User
Hubby: This is my favorite new soup We tripled the recipe. We added additional mushrooms, a few carrots, half a cabbage, and a splash of fish sauce. The fish sauce was a nice addition. My husband loved the soup tofu and all. This soup would be great with shrimp, steak, or chicken. This is a keeper. Pros: Sweet Heat
March 05, 2012
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By: EatingWell User
Flavorful Brothy! Used Chinese egg noodles they kinds look like spaghetti noodles but texture of like Campbell's chicken noodles.Added Siracha instead of sweet chili sauce. Lots of bok and mushrooms. It was full of flavor and soothing on this cold day.filling as well. Pros: Fast
February 02, 2012
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By: EatingWell User
Spicy Healthy Deliciousness Used cellophane noodles and put in all sorts of veggies (zucchini, squash, carrots, cabbage). If you go this route, put them in first to cook for 10 minutes before you add the bok choy and tofu. Makes the broth even more delicious, if that's possible.
August 15, 2011
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By: lbastley
Great dish! I found the noodles in the refrigerated section of an Asian grocery store. They didn't have 'lo mein' on the packaging, instead they were just labeled Chinese-style noodles. The noodles soak up most of the liquid, so it wasn't really like a soup, but that made it easier to eat with chop sticks. When I make this again I want to add more vegetables and I might leave out the tofu. Normally I love tofu, but it didn't really add much to this dish.
October 27, 2010
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By: heather
Awesome!! we used Udon noodles in place of Lo Mein, but otherwise same recipe. The broth with garlic and ginger is fabulous!
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