I’m Nazia, back again to share another cozy recipe perfect for chilly nights – a tofu beef hot pot. As a busy working mom, I’m always looking for meals that are satisfying yet easy to throw together on a weeknight. This hot pot delivers on both fronts!
The other day, I was craving the rich, warming broths I’ve enjoyed at Japanese hot pot restaurants in the past. However, with my daughter’s food allergies, I needed to adapt the classic dish to be dairy and egg-free. After scouring my cookbooks and the internet, I cobbled together this tasty tofu beef hot pot using my Instant Pot.
By adding thinly sliced beef, mushrooms, leafy greens, and soft tofu, it makes for a well-rounded, nutritious one-pot dish the whole family enjoys. I love how the tofu soaks up all the flavors of the broth as it gently cooks. And the meat comes out melt-in-your-mouth tender thanks to the long simmering time.
Tofu Beef Hot Pot Recipe
Japanese Tofu Beef Hot Pot
Ingredients
Instructions
- Wash, cut, slice ingredients and soften noodles ahead of time.
- Put some oil in large sized skillet. Heat on med-high. Add onions, mushrooms and scallions. Brown a bit. Remove from heat. Set aside.
- Place sugar, sake, mirin and soy sauce in hot pot. Bring to simmer on med. Stir for a couple minutes till sugar dissolves.
- Remove from heat and place hot pot on burner in middle of table. Place ingredients on table.
- Provide diners with individual bowls, skewers and ladles and allow them to cook their own bowls of hot pot soup as they desire.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Preparation: Tofu Beef Hot Pot using a Pressure Cooker
To craft this delightful dish, precision in ingredient preparation is paramount. Begin by searing beef slices in a pressure cooker’s ‘Sauté’ mode until they achieve a tempting brown hue, enhancing their flavor. Set aside the seared beef and introduce dashi broth to the pot, ensuring a perfect balance.
Reunite the beef with tofu, vegetables, and mushrooms, creating a harmonious blend of flavors. Pressure cook on ‘High’ for 15 minutes, followed by a natural release and quick release to unveil the aromatic ensemble.
Serve this aromatic creation in a bowl, ensuring each portion boasts a mix of beef, tofu, and vegetables. Pour over some broth, garnish as desired, and relish the dish’s rich flavors, ideally paired with steamed rice or noodles for a thoroughly satisfying experience.
Cooking Tips for the Perfect Tofu Beef Hot Pot
When preparing this comforting tofu beef hot pot, I have a few little tips to ensure maximum flavor. First, be sure to pat the beef slices very dry before searing. This helps them get nicely browned on the outside to build a rich, caramelized fond in the pot. Take the time to do this step properly – it makes a difference!
Next, resist stirring too frequently after adding all the ingredients to the pot. You want the tofu and vegetables to gently cook without breaking down too much. I try to wait at least 5 minutes before giving a gentle stir to redistribute everything.
Don’t forget to ladle some of the hot broth over the raw spinach right at the end to lightly wilt it. I love how the vibrant greens look against the other ingredients. Finally, be careful not to overcook the spinach and tofu. They only need a minute or so to cook through.
Serving Suggestions for Tofu Beef Hot Pot
This hearty tofu beef hot pot would pair nicely with some fluffy Japanese pancakes or cold ramen noodles on the side. The soft, chewy textures would balance out the array of ingredients in the hot pot. For a lighter complement, the radish and parmesan salad or vegan Japanese spinach salad would also work well. Their bright, fresh flavors would cut through the rich broth.
If looking for additional starch, some wasabi mashed potatoes, cranberry vanilla coffee cake, or low potassium strawberry pie could make satisfying accompaniments. For those wanting to stay within Asian flavors, the sweet and spicy dipping sauce provides a tangy counterpart, while the shrimp tonkotsu ramen and Japanese beef and potato soup mirror components already within the hot pot.
FAQs About Tofu Beef Hot Pot
- How can I enhance the broth’s flavor? Infuse the broth with aromatics like garlic, ginger, or lemongrass for a more profound flavor depth. However, ensure these don’t overpower the primary ingredients.
- Can I use chicken instead of beef? Absolutely! Chicken, especially thigh pieces, can be a delicious substitute. Adjust the cooking time as chicken may cook faster than beef.
- Is there a vegetarian version? Yes, replace beef with more varieties of tofu or add tempeh. You might also want to switch to a vegetable broth instead of dashi.
- How spicy is this hot pot? The spiciness can be adjusted to preference. Feel free to add more or less chili, or even some spicy bean paste, to modulate the heat.
- What’s the best way to store leftovers? Cool the hot pot to room temperature. Then, transfer the broth and ingredients to separate airtight containers and refrigerate. Consume within 2-3 days for the best taste and quality.
Conclusion
In conclusion, this tofu beef hot pot is the perfect meal for chilly evenings when you crave something comforting yet light. The method combines the easy convenience of the Instant Pot with the classic hot pot experience of slowly simmered, tender beef and tofu.
As a busy mom, I love that I can make this nourishing dinner without spending hours in the kitchen. The adaptability of ingredients also allows me to accommodate my family’s dietary needs. While my version uses mushroom broth for a vegan dish, feel free to substitute bone broth if you can tolerate some dairy.
Head over to Food And Meal for full recipe details as well as tips on prepping the ingredients and timing the simple cooking steps. This cozy, customized hot pot is sure to warm you up on cold days! Let me know how it goes when you make it yourself.
