Seafood, Eggplant, and Tofu Hot Pot recipe - ingredients, nutrition and when to eat it
Shrimp, squid, eggplant, and tofu simmer in a spicy broth. The eggplant turns tender and the tofu soft, while the seafood adds a savory depth.
Shrimp, squid, eggplant, and tofu simmer in a spicy broth. The eggplant turns tender and the tofu soft, while the seafood adds a savory depth. It’s a warming meal with rice on a chilly evening.
Chinese · 25 minutes to cook
Tips: Cut the eggplant into fairly thick slices so it holds its shape during a long simmer.
Tips: Add the seafood near the end and cook it briefly to keep it from turning tough.
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Ingredients (1 serving)
- Shrimp — 60 g
- Squid — 50 g
- Eggplant — 0.5 pc
- Tofu — 100 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 2 clove
- Korean chili flakes — 1 tsp
- Doubanjiang — 1 tsp
- Soy sauce — 1 tsp
- Chicken stock — 1.5 cup
- Cooking oil — 1 tsp