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🥢 Asian

Spicy Tofu Hotpot

A fragrant, fiery broth loaded with silky tofu, shiitake mushrooms, and bok choy — warming comfort food that's bold, light, and endlessly satisfying.

Added by AI Assistant

210 cal / serving 8g net carbs 16g protein 11g fat Prep: 10 min Cook: 20 min 2 servings
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Ingredients

Dairy & Eggs
  • 4.7 oz firm tofu, water-packed
Produce
  • 1.33 cups bok choy greens, thinly sliced
  • 2.5 tbsp fresh cilantro, chopped
  • 2 tsp fresh ginger, grated
  • 1.33 oz fresh shiitake mushrooms, stemmed and sliced
  • 2 cloves garlic, minced
  • 1 piece zucchini, spiralized into noodles
Pantry
  • 0.67 tsp chile-garlic sauce
  • 0.67 tsp neutral oil (canola or avocado)
  • 1.5 tbsp reduced-sodium soy sauce
  • 1.33 cups vegetable broth

Instructions

1. Drain and rinse tofu; pat dry. Cut into 1-inch cubes.
2. Heat oil in a medium pot over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute.
3. Add shiitake mushrooms and cook until slightly soft, 2–3 minutes.
4. Stir in broth, soy sauce, and chile-garlic sauce. Cover and bring to a boil.
5. Add bok choy and tofu. Cover and simmer until greens are wilted, about 2 minutes.
6. Raise heat to high and add zucchini noodles, pushing them into the broth. Cook, covered, for 1–2 minutes until just tender.
7. Remove from heat and stir in cilantro. Serve immediately.
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