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Spicy Tofu Hotpot

September/October 1996, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.4 (60 votes)

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.



READER'S COMMENT:
"Awesome!! we used Udon noodles in place of Lo Mein, but otherwise same recipe. The broth with garlic and ginger is fabulous! "
Spicy Tofu Hotpot Recipe

9 Reviews for Spicy Tofu Hotpot

07/31/2014
Anonymous
Awesome flavors

I used soba noodles. Tasted like ramen but way better for you

Easy to make
Comments
01/30/2014
Anonymous

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.

spicy noodles
Comments
02/21/2013
Anonymous
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.

Sweet Heat
Comments
03/05/2012
Anonymous
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.

Fast
Comments
02/02/2012
Anonymous
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.

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