Hearty and Flavorful Tofu Hot Pot Stew
Warm and Nourishing Tofu Hot Pot Stew for a Chilly Day ♥
For all the tofu lovers out there, let’s make a wonderfully hearty and savory Tofu Hot Pot Stew perfect for cold weather. This stew is packed with flavor, featuring a generous amount of broth that will warm you from the inside out. It’s a delightful and satisfying meal that’s perfect for sharing.
Tofu Hot Pot Ingredients- Beef (for Bulgogi or Hot Pot), 200g
- Firm Tofu, 1kg
- Scallions, 2 stalks
- Enoki Mushrooms, 2 packs
- Dried Anchovies for broth, 1 handful (approx. 20 fish)
- Scallion Roots, 8 (washed thoroughly)
- Bonito Flakes (Katsuobushi), 1 handful (approx. 3 Tbsp)
Seasoning Paste Ingredients- Gochugaru (Korean chili flakes), 2 Tbsp
- Gochujang (Korean chili paste), 2 Tbsp
- Minced Garlic, 1 Tbsp
- Broth, 250ml
- Gochugaru (Korean chili flakes), 2 Tbsp
- Gochujang (Korean chili paste), 2 Tbsp
- Minced Garlic, 1 Tbsp
- Broth, 250ml
Cooking Instructions
Step 1
In a pot, lightly toast the dried anchovies (about 1 handful) over low heat. Removing the innards of the anchovies can prevent a bitter taste. Toasting enhances their savory flavor.
Step 2
Add the washed scallion roots (8) and about 1.5 liters (approx. 7-8 cups) of water to the pot with the toasted anchovies. Bring to a boil over high heat, then reduce to medium-low and simmer for at least 20 minutes to create a rich, savory broth. The longer it simmers, the deeper the flavor will become.
Step 3
After the broth has simmered for over 20 minutes and smells wonderfully savory, add the bonito flakes (about 3 Tbsp) and simmer for just 5 more minutes. Be careful not to overcook the bonito flakes, as this can impart a fishy taste.
Step 4
While the broth is simmering, heat a little sesame oil in a frying pan and stir-fry the beef (200g) until it’s fully cooked. You don’t need to season the beef at this stage as the stew will absorb flavor.
Step 5
In a bowl, combine Gochugaru (2 Tbsp), Gochujang (2 Tbsp), minced garlic (1 Tbsp), and about 250ml of the prepared broth. Mix well to create the seasoning paste. Adding a little broth makes the paste smoother.
Step 6
Arrange the firm tofu (1kg), cut into roughly 2-3cm thick slices, attractively at the bottom of a wide hot pot. Make it look appealing in the pot.
Step 7
Layer the stir-fried beef evenly over the tofu. Then, arrange the enoki mushrooms (2 packs), trimmed and separated, on top of the beef.
Step 8
Slice the remaining 2 scallions diagonally into large pieces. Place about two-thirds of the sliced scallions over the ingredients in the pot. Gently ladle the prepared broth over everything, ensuring the ingredients are mostly submerged.
Step 9
Pour the prepared seasoning paste over the broth and ingredients. Bring the stew to a boil over high heat.
Step 10
Once the stew is boiling vigorously, reduce the heat to medium-low and let it simmer until the ingredients are cooked through. Finally, add the remaining sliced scallions and simmer for another brief moment to add freshness.
Step 11
Season the hot pot with Tuna Extract (4 Tbsp). If Tuna Extract is unavailable, soy sauce can be used as a substitute, but Tuna Extract adds a richer umami flavor. Taste and adjust seasoning as needed.
Step 12
For an extra touch of aroma and flavor, grind some whole peppercorns and sprinkle them over the stew a couple of times. The peppery zest will beautifully complement the rich broth. Enjoy this warming Tofu Hot Pot with a side of rice!
