Tofu Hot Pot With Pork & Shrimp Recipe

Prepare tofu

Drain the tofu and pat gently with paper towels. Cut into 8 even cubes or rectangles (about 1–1.5 in each). Lightly dust each piece all over with 3 tbs cornstarch, shaking off excess.

Fry tofu

Heat 2–3 tbs vegetable oil in a nonstick or cast-iron skillet over medium-high heat. When oil is shimmering, add tofu pieces in a single layer and fry until golden and crisp on both sides, about 2–3 minutes per side. Remove to a plate lined with paper towel. Reserve pan and any oil for later.

Season and precook pork

In a bowl, season the ground pork with 1 tsp soy sauce (from the measured amount), 1/2 tsp cornstarch (optional), and a pinch of white pepper. Heat 1 tbs vegetable oil in a wok or large shallow pot over medium-high heat. Add the white parts of the scallions, half the minced garlic and half the ginger; stir 15–20 seconds until fragrant. Add pork and spread to brown without stirring for 1 minute, then break up and cook until just cooked through, about 2–3 minutes. Push pork to the side of the wok.

Cook shrimp

Add the shrimp to the wok and cook until just pink and opaque, about 1–2 minutes per side depending on size. Remove shrimp with pork to the plate and set aside.

In the same wok or pot, add the remaining 1 tbs oil if needed. Add remaining garlic and ginger and stir 10–15 seconds. Add sliced shiitake mushrooms and carrot and stir-fry 2–3 minutes until mushrooms begin to soften.

Add napa cabbage and bok choy (or spinach). Stir-fry 1–2 minutes to wilt vegetables but keep some texture.

Pour in 2 cups chicken or vegetable stock, 2 tbs light soy sauce, 1.5 tbs oyster sauce, 1 tbs Shaoxing wine, 1 tsp sugar and 1 tsp white pepper. Stir to combine and bring the mixture to a gentle simmer.

Return the cooked pork, shrimp, and fried tofu to the pot, nestling tofu pieces gently so they absorb some sauce but keep their crisp sides up. Simmer for 2–3 minutes to meld flavors.

Stir the cornstarch slurry (2 tbs cornstarch mixed with 2–3 tbs cold water) to re-incorporate, then gradually pour into the simmering sauce while stirring gently. Cook 1–2 minutes until sauce thickens to a glossy brown coat. Taste and adjust seasoning with additional soy sauce or a pinch of salt if needed. Drizzle 1 tsp sesame oil over the pot and stir once.

Transfer the hot pot to a shallow serving dish or keep in the wok/pot for the table. Garnish with sliced green parts of the scallions, cilantro, and optional crispy fried shallots or garlic.

Serve immediately with steamed rice. Leftovers can be refrigerated up to 2 days; reheat gently on the stove to avoid breaking the tofu.