Mala Broth Hotpot with Tofu and Bok Choy

Aromatic Sichuan broth simmered with tofu, bok choy, and garlic for a comforting, numbing meal that balances heat and umami.

Cuisine: Asian

Category: Asian

Prep: 25 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 1 tsp, toasted Sichuan peppercorns
• 6, broken dried red chilies
• 3 tbsp vegetable oil
• 4 cloves, minced garlic
• 1 tbsp, grated ginger
• 3 tbsp doubanjiang
• 12 oz, cubed firm tofu
• 8 oz, trimmed and halved bok choy
• 4 cups water

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a pot over medium heat. Add 6 dried red chilies and 1 tsp toasted Sichuan peppercorns, stirring for 1 minute until fragrant.
2. Step 2: Add 4 minced garlic cloves and 1 tbsp grated ginger, sautéing for 2 minutes until golden.
3. Step 3: Stir in 3 tbsp doubanjiang and cook for 3 minutes, scraping the pot to prevent sticking, until the oil separates from the sauce.
4. Step 4: Add 4 cups water and bring to a gentle boil, then reduce heat to low and simmer for 10 minutes to meld flavors.
5. Step 5: Add 12 oz cubed tofu and 8 oz halved bok choy, simmering for 5 minutes until bok choy is tender and tofu is heated through.