Hearty Tofu Hot Pot with Stuffed Meat
How to Make Tofu Hot Pot: A Winter Delight with Meat-Stuffed Tofu Recipe, a Flavorful Broth Dish
Hello everyone, this is Superpower! Today, I made a delicious Tofu Hot Pot. The broth is clear, made with anchovy and kelp stock, and the star, tofu, is pan-fried before being stuffed with seasoned meat, making it incredibly tasty. I used minced frozen chicken tenderloin, but you can substitute it with pork or beef. If you’re craving a warm, comforting broth dish, give this Tofu Hot Pot a try! Let’s get started on how to make it.
Main Ingredients- 1.5L water (about 6 cups)
- 1 to 1.5 blocks of tofu (about 300-450g)
- 6 leaves of napa cabbage (about 300g)
- 300g baby bok choy
- 3-5 shiitake mushrooms
- 1 large leek
Cooking Instructions
Step 1
First, let’s make a delicious broth for our 3-4 serving Tofu Hot Pot. In a large pot, add 1.5 liters (about 6 cups) of cold water, 2 pieces of kelp, and a handful of dried anchovies for broth. Simmer over low heat for about 10-15 minutes. Then, remove the kelp and anchovies to get a clear, savory broth.
Step 2
Prepare 1 to 1.5 blocks of tofu and cut them into thick pieces, about 4cm thick. Cutting the tofu this way helps it maintain its shape and prevents it from breaking apart in the hot pot.
Step 3
Take about 4 pieces (around 200g) of frozen chicken tenderloin and thaw them in the microwave. Once thawed, finely mince the chicken using a knife. If you’re using minced pork or beef, follow the same mincing process.
Step 4
Peel and mince 2 cloves of garlic.
Step 5
In a bowl, combine the minced chicken, minced garlic, 1/3 Tbsp sugar, 2 Tbsp mirin, a pinch of black pepper, 1/2 tsp ginger powder, and 1/2 Tbsp soy sauce. Mix well to create a flavorful meat filling. Letting it marinate for a bit will enhance the taste.
Step 6
Now, let’s pan-fry the tofu to perfection. Heat 1-2 Tbsp of cooking oil in a pan over medium heat. Place the sliced tofu pieces and fry them until golden brown on both sides. This step enhances the tofu’s texture and adds a nutty flavor.
Step 7
Carefully make a deep slit in the center of each fried tofu piece. Then, generously stuff the prepared seasoned meat filling into these slits. As it cooks, the filling will become wonderfully flavorful.
Step 8
Prepare one large leek by cutting it into approximately 3cm sections. Then, cut the thicker parts of the leek in half lengthwise. This ensures even cooking and makes for a prettier presentation.
Step 9
Wash the baby bok choy thoroughly. Trim the very base and cut each stalk in half lengthwise. Avoid cutting them too small, as they can become mushy when cooked.
Step 10
Take about 6 leaves of napa cabbage and cut them into bite-sized pieces. Ensure they are not too long so they fit nicely in the hot pot.
Step 11
Prepare 3-5 shiitake mushrooms. If using dried shiitake mushrooms, rehydrate them in water first. For fresh shiitake mushrooms, remove the tough stems and slice the caps about 0.5cm thick.
Step 12
It’s time to season the broth! Add 1 Tbsp coarse sea salt, 1 Tbsp mirin, a pinch of black pepper, and 1/2 Tbsp soup soy sauce to the prepared broth. If you like a bit of heat, crush and add 2-3 pequin peppers. Once the broth is at a rolling boil, we’ll add the ingredients.
Step 13
Discard the anchovies and kelp that were used to make the broth. Now you have a clear and refreshing base.
Step 14
Once the broth is boiling, artfully arrange the cut napa cabbage, pan-fried tofu stuffed with meat, shiitake mushrooms, leeks, and baby bok choy in the pot. Let it simmer over medium heat for about 5-7 minutes, or until the meat filling is fully cooked.
Step 15
Voila! Your delicious Tofu Hot Pot stuffed with meat is ready! The combination of warm broth, tender tofu, and flavorful meat filling makes for an absolutely wonderful meal. Enjoy!
