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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

    •    Prep time: 20 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 6


    •   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


  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.

This great family recipe is thanks to EatingWell Recipes at


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