Bah Chun Style Tofu Hot Pot Recipe

Prepare tofu

Drain the firm tofu and press gently between paper towels or a clean cloth for 10–15 minutes to remove excess moisture. Cut tofu into 1-inch cubes.

Toss the tofu cubes with 2 tbs light soy sauce, 1 tbs rice wine, 1 tbs cornstarch, 1 tsp sesame oil and 1 tsp white pepper. Set aside to marinate for 10 minutes while you prep other ingredients. The cornstarch helps create a slight crust when simmered.

Soak dried shiitake mushrooms in hot water for 20 minutes if not already rehydrated. Reserve soaking liquid (strain to remove grit) and chop mushrooms if large.

In a large heavy-bottomed pot or traditional clay pot, heat 2 tbs vegetable oil over medium heat. Add 1 tsp Sichuan peppercorns (if using) and toast for 30 seconds until fragrant, then remove peppercorns if you prefer less numbing texture.

Add sliced 1-inch ginger, 6 smashed garlic cloves, and white parts of 4 scallions (reserve greens for garnish). Stir-fry for 30–45 seconds until aromatic but not browned.

Add 6 cups chicken or vegetable stock, reserved mushroom soaking liquid (up to 1/2 cup), 1 tbs oyster sauce, 1 tsp dark soy sauce, 1 tsp fermented bean paste or doubanjiang, 1 tsp rock sugar, and 1 tsp fish sauce. Stir to combine and bring to a gentle simmer.

Taste and adjust seasoning — add a bit more soy for salt, sugar for balance, or water if too strong. Keep the broth at a gentle simmer.

If using ground pork, warm a small skillet over medium heat and brown the 8 oz ground pork with a pinch of salt until cooked through, breaking into small pieces. Set aside. If using shrimp, season lightly with salt and a dash of white pepper; do not overcook now — they will finish in the hot pot.

Add the marinated tofu cubes to the simmering broth, gently nestling them so they’re mostly submerged. Simmer for 6–8 minutes to let tofu absorb flavor and develop a slight surface skin from the cornstarch.

Add napa cabbage, bok choy (or gai lan), carrot, enoki/oyster mushrooms, chopped rehydrated shiitakes, and tofu puffs to the pot in layers. Return to a simmer and cook until vegetables are tender-crisp, about 4–6 minutes depending on thickness.

If using shrimp, add them in the last 2–3 minutes so they just turn opaque. Stir in the cooked ground pork to warm through.

Whisk 1 tbs cornstarch with 2 tbs cold water to make a slurry. Slowly drizzle the slurry into the simmering hot pot while gently stirring the broth. Allow 1–2 minutes for the broth to thicken slightly. You want a glossy, slightly viscous broth that clings to tofu and vegetables.

Stir in 1 tbs chili oil (or to taste). Adjust seasoning again — add more soy, fish sauce, or a pinch of sugar as needed. Remove ginger slices if you want milder ginger flavor.

Scatter thinly sliced green parts of scallions, 2 tbs chopped cilantro, and 1 tsp toasted sesame seeds over the pot. Drizzle a little extra sesame oil if desired.

Serve the Bah Chun Style Tofu Hot Pot immediately in the cooking pot or ladle into individual bowls. Provide steamed rice or noodles alongside and small dishes of chili oil or soy for passing.