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. This asian (vegetarian) ready in about 45 minutes pairs toasted Sichuan peppercorns, broken dried red chilies, vegetable oil 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 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
- 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.
- Step 2: Add 4 minced garlic cloves and 1 tbsp grated ginger, sautéing for 2 minutes until golden.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mala Broth Hotpot with Tofu and Bok Choy take to make?
Total time is about 45 minutes (25 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 Mala Broth Hotpot with Tofu and Bok Choy?
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 toasted sichuan peppercorns from drying out.
Can I substitute ingredients in Mala Broth Hotpot with Tofu and Bok Choy?
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 Mala Broth Hotpot with Tofu and Bok Choy 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 Mala Broth Hotpot with Tofu and Bok Choy 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
- ★★★★★
Loved it! Made for my family and they all asked for seconds.
- ★★★★★
This hotpot was a hit at my dinner party! The mala broth was perfectly spicy and the tofu soaked up all the flavors.
- ★★★★★
Amazing! The mala broth is authentic and the ingredients were fresh.
