Eggplant W Tofu Hot Pot Recipe

Press the tofu: wrap the block of firm tofu in paper towels or a clean kitchen towel and place a heavy pan or canned goods on top for 15–20 minutes to remove excess water. After pressing, cut tofu into 1-inch cubes.

Prepare vegetables: wash and cut the eggplant into 1-inch pieces, slice mushrooms, chop bok choy or Napa cabbage, and slice green onions on the diagonal separating whites from greens. Mince garlic and ginger.

Make cornstarch slurry: dissolve 1 tsp cornstarch into 2 tbsp cold water and set aside.

Brown tofu

Heat 1 tablespoon neutral oil in a large heavy-bottomed skillet or shallow pot over medium-high heat. Add tofu cubes in a single layer (work in batches if necessary) and cook without moving for 3–4 minutes per side until golden brown. Transfer browned tofu to a plate and set aside.

Sear eggplant

Add the remaining 1 tablespoon oil to the same skillet. Add eggplant pieces, season lightly with 1/4 tsp salt, and cook over medium-high heat, stirring occasionally, until they soften and begin to brown, about 6–8 minutes. If eggplant soaks up too much oil, add 1–2 tablespoons water to help steam and soften.

Push eggplant to the side and add scallion whites, minced garlic, and ginger to the skillet. Sauté briefly until fragrant, about 30–45 seconds, taking care not to burn the garlic.

Pour in the vegetable broth, soy sauce, hoisin, rice vinegar, sesame oil, chili garlic sauce, and brown sugar. Stir to combine and bring the mixture to a gentle simmer.

Return the browned tofu to the pot along with sliced mushrooms and chopped bok choy or Napa cabbage. Nestle ingredients so they’re mostly submerged in the broth. Simmer gently for 6–8 minutes until vegetables are tender and flavors meld.

Stir the cornstarch slurry once more (the cornstarch may have settled) and slowly pour into the simmering broth while stirring. Cook for 1–2 minutes until broth thickens slightly to a light gravy that coats the tofu and vegetables.

Taste and adjust seasoning with up to 1/4 tsp additional salt and 1/4 tsp pepper if needed. Sprinkle sliced green onion tops, toasted sesame seeds, and fresh cilantro or Thai basil over the hot pot.

Serve hot, family-style in the skillet or transfer to a shallow serving bowl. This hot pot goes well with steamed rice or noodles on the side.