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.
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.
10 Reviews for Spicy Tofu Hotpot
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.
Awesome!! we used Udon noodles in place of Lo Mein, but otherwise same recipe. The broth with garlic and ginger is fabulous!
Great dish, and very quick to make. Works well with shrimp if you're not a tofu fan.
I have made this on average once a month for the past ten years. It's a huge hit for kids and adults alike.