Asian Seafood and Tofu Hot Pot
A spicy hot pot with shrimp, tofu, and vegetables in a savory soy-garlic broth, served with dipping sauce. This asian-inspired seafood (vegetarian-friendly) ready in about 30 minutes pairs block tofu, shrimp, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 block tofu
- 1 lb shrimp
- 2 cups broccoli
- 3 tbsp soy sauce
- 3 cloves garlic
- 1 tbsp chili oil
Instructions
- Step 1: In a large pot, bring 4 cups of water or vegetable broth to a gentle simmer over medium heat. Add 3 tbsp soy sauce, 3 minced cloves garlic, and 1 tbsp chili oil, stirring until the soy sauce dissolves and the mixture becomes fragrant (about 2-3 minutes). Tip: Use a light broth or water for a lighter flavor, or substitute with vegetable stock for more depth.
- Step 2: Add 1 block tofu, cut into 1-inch cubes, and 1 lb shrimp, peeled and deveined. Gently stir to combine, then reduce the heat to low and simmer for 8-10 minutes until the shrimp turns pink and the tofu is soft but not falling apart. Tip: Add the tofu first to allow it to absorb the flavors, then add the shrimp to prevent overcooking.
- Step 3: Taste the broth and adjust seasoning with additional soy sauce or chili oil if desired. Serve hot in individual bowls, accompanied by a dipping sauce made from 2 tbsp soy sauce, 1 tbsp rice vinegar, and a drizzle of chili oil, along with steamed or boiled noodles for added texture. Tip: For the dipping sauce, mix 2 tbsp soy sauce with 1 tbsp rice vinegar and a drizzle of chili oil for a balanced flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Asian Seafood and Tofu Hot Pot take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Asian Seafood and Tofu Hot Pot?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep block tofu from drying out.
Can I substitute ingredients in Asian Seafood and Tofu Hot Pot?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Asian Seafood and Tofu Hot Pot for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Asian Seafood and Tofu Hot Pot vegetarian-friendly?
Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Served with steamed rice, it was a satisfying, healthy meal.
- ★★★★★
Cooked it with broccoli and mushrooms—easy to customize for a meatless meal.
- ★★★★★
Fast, fresh, and so flavorful! The tofu absorbed all the sauces beautifully.
