Fiery Szechuan Hot Pot with Tofu and Mushrooms
Spicy and Savory Chinese Hot Pot
A bold and flavorful hot pot that combines the fiery sensation of Szechuan peppercorns with tender tofu and earthy mushrooms.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Broth
For the Tofu and Mushrooms
For the Vegetables
For the Noodles
Preparation
Marinating the Tofu and Mushrooms
Combine marinade
In a bowl, combine soy sauce, rice vinegar, and a pinch of Szechuan peppercorns.
Coat tofu and mushrooms
Add tofu and mushrooms, tossing to coat. Allow to marinate for at least 15 minutes.
Shallow fry the tofu slightly before adding it to the hot pot for extra richness.
Drain excess liquid
Drain excess marinade before adding to the broth.
Ensure the tofu is firm and well-drained for the best texture.
Preparing the Vegetables
Rinse and chop
Rinse all vegetables thoroughly and chop as needed.
Organize by cook time
Keep the vegetables separated as different cooking times are required.
Blanch greens
Blanch bok choy and napa cabbage in boiling water for 2 minutes, then set aside.
Cooking Process
Preparing the Broth
Bring the chicken or vegetable broth to a boil and add Szechuan peppercorns, red chilies, ginger, and garlic. Simmer for 30 minutes.
Mix and Match
Add marinated tofu, mushrooms, and all vegetables to the simmering broth.
Noodle Preparation
Cook rice noodles in separate boiling water as per package instructions.
Plating & Serving
Fiery Szechuan Hot Pot with Tofu and Mushrooms
Fiery Szechuan Hot Pot with Tofu and Mushrooms
Serve Hot Pot
Serve directly at the table in a large communal bowl with a separate dish for noodles. Let diners help themselves using ladles or tongs.