Chinese-Style Eggplant and Tofu Hot Pot recipe - ingredients, nutrition and when to eat it
Eggplant, tofu, and vegetables simmer together in a spicy Chinese-style broth. The tender eggplant and mild tofu soak up the savory, salty heat of doubanjiang,…
Eggplant, tofu, and vegetables simmer together in a spicy Chinese-style broth. The tender eggplant and mild tofu soak up the savory, salty heat of doubanjiang, making this a comforting meal for a chilly evening.
Chinese · 25 minutes to cook
Tips: Cut the eggplant into large chunks so it holds its shape during a long simmer.
Tips: Doubanjiang and soy sauce vary in saltiness, so taste the broth and adjust the amounts.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Tofu — 0.5 block
- Bok choy — 1 pc
- Shiitake mushrooms — 1 pc
- Onion — 0.3 pc
- Chicken stock — 250 ml
- Doubanjiang — 1 tsp
- Chili oil — 1 tsp
- Soy sauce — 1 tsp
- Garlic — 1 clove
- Ginger — 0.3 tsp
- Green onion — 0.3 pc
- Water — 50 ml