Tofu Hot Pot Recipe

Name: Tofu Hot Pot
Yield: 4 servings
Cuisine: American
Ingredients: 4 teaspoons chili powder; 2 garlic cloves, minced; 2 teaspoons salt; 2 teaspoons sesame oil; 9 ounces soft tofu; 6 clams; 1 cup Beef Stock; 4 ounces squid, sliced into about 1-inch pieces; 6 shrimp; 2 green onions, cut into about 1-inch lengths; 1 egg

Servings: persons

4 teaspoons chili powder
2 garlic cloves, minced
2 teaspoons salt
2 teaspoons sesame oil
9 ounces soft tofu
6 clams
1 cup Beef Stock
4 ounces squid, sliced into about 1-inch pieces
6 shrimp
2 green onions, cut into about 1-inch lengths
1 egg

1
In a small bowl, combine the chili powder, garlic, salt, and sesame oil.
2
Set aside.
3
In a stone pot or other pot, add the tofu, clams, and 1 cup beef stock.
4
Bring to a boil and add squid, shrimp, and seasoning.
5
Let simmer another few minutes until the seafood is cooked.
6
Add the green onions and cook for about another 1 to 2 minutes.
7
Serve bubbling hot with a raw egg to add to the broth immediately.
8
Serve with rice and kimchi.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 teaspoons chili powder, 2 garlic cloves, minced, 2 teaspoons salt, 2 teaspoons sesame oil, and more.

Yes, Tofu Hot Pot falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Hot Pot

How did you like this recipe?

Frequently Asked Questions