Thai tofu hot pot recipe

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This hot pot dish will warm you up on those chilly evenings with this light yet satisfying hot pot recipe.

  • Yield: 8 Servings
  • Total Time: 45 Minutes


For Hot Pot
  • 1 teaspoon turmeric, ground
  • salt and ground pepper to taste
  • 3 tablespoons red curry paste
  • 1 teaspoon ginger, ground
  • 2 tablespoons soy sauce, low-sodium
  • 1 tablespoon brown sugar
  • ½ tablespoon sesame seed oil
  • 1 yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 8 cups chicken stock, low-sodium
For Dipping
  • 3 chicken breasts, skinless, boneless, thinly sliced
  • 14-ounces tofu, firm, cubed
  • 8-ounces green beans, trimmed
  • 1 red bell pepper, sliced
  • 8-ounces lo-Mein noodles, cooked
  • 3 cups Chinese cabbage leaves, sliced
  • 1 bunch Swiss chard, sliced
  • Dipping sauces of your choice
How to Make It
  1. For hot pot, heat the oil in a large stockpot over mediumhigh heat.
  2. Add the onion and cook for two minutes or until onion is tender.
  3. Add the minced garlic and stir, and continue to cook until fragrant.
  4. Add the turmeric, chicken stock, ginger, brown sugar, curry paste and soy sauce and bring to a boil.
  5. Reduce the heat to low and cover. Simmer for 20 minutes.
  6. Ladle broth into the hotpot that is set up on the burner on the serving table.
  7. On platters around the hot pot place the dippers. Allow your diners to cook their dippers in the broth for several minutes, or until done as they desire.
  8. Add cooked lo-Mein noodles in the individual serving bowls.

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