Main Course · Dinner · Chinese ·

Fiery Szechuan Hot Pot with Tofu and Mushrooms

Name: Fiery Szechuan Hot Pot with Tofu and Mushrooms
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 6 cups chicken or vegetable broth; 2 tablespoons Szechuan peppercorns; 4 dried red chilies; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 4 slices ginger; 2 cloves garlic, smashed; 1 block firm tofu, cubed; 1 cup shiitake mushrooms, sliced; 1 cup oyster mushrooms, torn into pieces; 1 cup bok choy, chopped; 1 cup napa cabbage, sliced; 1/2 cup bamboo shoots; 1 package rice noodles; 8 cups boiling water for cooking

A bold and flavorful hot pot that combines the fiery sensation of Szechuan peppercorns with tender tofu and earthy mushrooms.

4.9(433 reviews)

·By Ethan Brooks·August 3, 2025

Fiery Szechuan Hot Pot with Tofu and Mushrooms — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Broth

For the Tofu and Mushrooms

For the Vegetables

For the Noodles

Nutrition

Per serving

Calories: 308 kcal
Protein: 17.43 g
Carbs: 49.4 g
Fat: 6.8 g
Fiber: 5.83 g

Whole recipe

Total

Calories: 1231 kcal
Protein: 69.7 g
Carbs: 197.6 g
Fat: 27.2 g
Fiber: 23.3 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
6 cups chicken or vegetable broth	60	6	6	3	0
2 tablespoons Szechuan peppercorns	50	2	12	3	6
4 dried red chilies	10	0.4	2	0.2	1
2 tablespoons soy sauce	20	2	2	0	0
1 tablespoon rice vinegar	3	0	0.1	0	0
4 slices ginger	10	0.3	2	0	0.2
2 cloves garlic, smashed	10	0.5	2	0	0.1
1 block firm tofu, cubed	320	36	8	18	4
1 cup shiitake mushrooms, sliced	40	5	7	0.5	3
1 cup oyster mushrooms, torn into pieces	30	3	5	0.3	2
1 cup bok choy, chopped	9	1	1.5	0.1	1
1 cup napa cabbage, sliced	9	1	2	0.1	1
1/2 cup bamboo shoots	20	1.5	3	0	1
1 package rice noodles	640	10	145	2	4

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Tofu and Mushrooms

1
Combine marinade
In a bowl, combine soy sauce, rice vinegar, and a pinch of Szechuan peppercorns.
2
Coat tofu and mushrooms
Add tofu and mushrooms, tossing to coat. Allow to marinate for at least 15 minutes.
Tip: Shallow fry the tofu slightly before adding it to the hot pot for extra richness.
3
Drain excess liquid
Drain excess marinade before adding to the broth.
Tip: Ensure the tofu is firm and well-drained for the best texture.

Preparing the Vegetables

1
Rinse and chop
Rinse all vegetables thoroughly and chop as needed.
2
Organize by cook time
Keep the vegetables separated as different cooking times are required.
3
Blanch greens
Blanch bok choy and napa cabbage in boiling water for 2 minutes, then set aside.

How to Make Fiery Szechuan Hot Pot with Tofu and Mushrooms

Total time: 2 h · Yields 4 servings

1
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.
2
Mix and Match
Add marinated tofu, mushrooms, and all vegetables to the simmering broth.
3
Noodle Preparation
Cook rice noodles in separate boiling water as per package instructions.