Clean and Savory! Nutritious Tofu and Potato Hot Pot
Clean and Savory! Nutritious Tofu and Potato Hot Pot
Hearty and Flavorful Tofu and Potato Hot Pot Recipe for a Cozy Meal
When you have lots of potatoes at home and wonder what to make, or simply crave a comforting meal! This Tofu and Potato Hot Pot, generously filled with fresh tofu and large chunks of potatoes, is a culinary dream when paired with hot rice. Enjoy the delicate and clean broth that’s easy on your stomach. Make this delightful Tofu Hot Pot yourself – a guaranteed family favorite!
Main Ingredients- 2 blocks Tofu (approx. 400g)
- 2 Potatoes (medium-sized)
- 1 Onion (medium-sized)
- 10 cloves Garlic (or 1.5 Tbsp minced garlic)
- 5 Korean Green Chilies (adjust to spice preference)
- 1/4 stalk Green Onion
- 3 cups Anchovy-Kelp Broth (approx. 600ml)
Seasoning Paste- 8 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Cheongyang Gochugaru (optional, for extra spice)
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Toasted Sesame Seeds
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil
- 8 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Cheongyang Gochugaru (optional, for extra spice)
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Toasted Sesame Seeds
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
Wash the potatoes thoroughly and cut them into large, bite-sized pieces, about 2cm. Be careful not to cut them too small, as they might break apart during cooking.
Step 2
Peel the onion and cut it into large pieces, about 2cm. Cutting them to a similar size as the potatoes ensures a pleasant texture when cooked.
Step 3
Slice the garlic thinly or measure out the minced garlic if using. Slicing the garlic allows its subtle flavor to infuse into the broth.
Step 4
Remove the stems from the Korean green chilies and slice them into 1-2cm lengths. If you enjoy a spicier dish, leave the seeds in; otherwise, remove the seeds or adjust the quantity to your liking.
Step 5
Cut the tofu into roughly 2cm cubes. Avoid slicing them too thinly, as they can crumble when cooked. Cutting them slightly thicker will help them hold their shape. Lightly pat the tofu dry with paper towels.
Step 6
In a bowl, combine the soy sauce, gochugaru, Cheongyang gochugaru (if using), sugar, minced garlic, mirin, toasted sesame seeds, black pepper, and sesame oil. Mix well to create a flavorful seasoning paste. Making this ahead of time allows the flavors to meld beautifully.
Step 7
In a hot pot or a deep pot, arrange the sliced potatoes at the bottom. Placing the potatoes at the base helps to thicken the broth and release their natural sweetness as they cook.
Step 8
Nicely arrange the sliced tofu on top of the potatoes.
Step 9
Layer the sliced onion, garlic, and Korean green chilies over the tofu and potatoes. Pour in the 3 cups of anchovy-kelp broth, ensuring the ingredients are mostly submerged.
Step 10
Pour the prepared seasoning paste evenly over the ingredients in the pot. Gently ladle it so it spreads across the surface.
Step 11
Bring the hot pot to a boil over high heat. Once boiling, reduce the heat to medium-low. Cover and let it simmer gently for about 15-20 minutes, or until the potatoes are tender and the broth has slightly reduced. Stir occasionally to prevent sticking.
Step 12
When the potatoes are easily pierced with a fork, add the sliced green onions on top for a fresh finish. The aromatic green onions will enhance the flavor.
Step 13
Enjoy this delicious hot pot with hot rice! You can also mix rice into the remaining broth for an extra tasty treat. ^^
