Hot Pot Stew with Tofu and Vegetables
A hearty stew simmered with tender tofu, seasonal veggies, and aromatic spices for a comforting, fiery meal. This asian-inspired soups (vegetarian) ready in about 55 minutes pairs block (14 oz) tofu, head broccoli, medium carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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 (14 oz) tofu
- 1 head broccoli
- 2 medium carrots
- 2 pcs bell peppers
- 3 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp red pepper flakes
- 2 tbsp vegetable oil
- 1/4 cup chopped green onions
Instructions
- Step 1: In a large pot, heat 2 tbsp vegetable oil. Add 1 block tofu, 1 head broccoli, 2 medium carrots, and 2 bell peppers. Sauté for 5 minutes until vegetables soften.
- Step 2: Pour in 3 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp red pepper flakes. Stir to coat ingredients.
- Step 3: Add 4 cups water and bring to a boil. Reduce heat and simmer for 15 minutes until vegetables are tender.
- Step 4: Garnish with 1/4 cup green onions and serve with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hot Pot Stew with Tofu and Vegetables take to make?
Total time is about 55 minutes (15 min prep + 40 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 Hot Pot Stew with Tofu and Vegetables?
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 (14 oz) tofu from drying out.
Can I substitute ingredients in Hot Pot Stew with Tofu and Vegetables?
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 Hot Pot Stew with Tofu and Vegetables 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 Hot Pot Stew with Tofu and Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
