Seafood and Tofu Hot Pot

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 10 min Cook: 20 min Serves 4 Asian cuisine 360 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.

Frequently asked questions

How long does 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 Seafood and Tofu Hot Pot?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in 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 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 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.

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