Malatang (Numbing & Spicy Hot Pot)
A Sichuan street food where you skewer vegetables, tofu, and noodles to cook in a fiery numbing broth infused with Sichuan peppercorns and chiles. Customize every bite with your favorite ingredients and bold flavors.
- Total time
- 25 min
- Servings
- 2
- Calories
- 245
- Protein
- 14g
Ingredients
- 4 cups vegetable stock
- 1.5 tbsp Sichuan peppercorns
- 4 whole dried red chiles
- 1 whole star anise
- 1 whole bay leaf
- 3 slices ginger slices
- 4 cloves garlic cloves, smashed
- 2 tbsp chili oil
- 2 tbsp soy sauce
- ½ tsp salt
- 200 g firm tofu, cubed
- 150 g baby bok choy
- 100 g shiitake mushrooms, halved
- 150 g napa cabbage, cut into squares
- 50 g wood ear mushrooms
- 100 g rice cakes or tofu puffs
- 100 g thin egg noodles
- 1 tbsp sesame oil
- ¼ cup fresh cilantro, chopped
- ¼ cup crushed roasted peanuts
- 2 tbsp sliced green onion
Instructions
- 1
Heat vegetable stock in a large pot or hot pot over medium-high heat.
- 2
Toast Sichuan peppercorns in a dry skillet for 1 minute until fragrant, then add to the pot.
- 3
Add dried chiles, star anise, bay leaf, ginger, and smashed garlic to the pot.
- 4
Stir in chili oil, soy sauce, and salt. Bring to a gentle boil, then reduce heat to maintain a simmer.
- 5
Simmer for 10 minutes to infuse flavors, skimming any foam that rises to the surface.
- 6
Arrange tofu cubes, bok choy, shiitake mushrooms, napa cabbage, wood ear mushrooms, and rice cakes on separate plates.
- 7
Cook noodles separately in boiling water until al dente, then drain and place in a serving bowl.
- 8
Thread vegetables and tofu onto bamboo or metal skewers, leaving space between pieces for even cooking.
- 9
Transfer hot pot with broth to the dining table with a portable burner to keep it simmering.
- 10
Each diner skewers and cooks vegetables in the hot broth for 30 seconds to 2 minutes until tender.
- 11
Add cooked noodles to the broth in the final minute and let them soak up the flavor.
- 12
Drizzle cooked ingredients with sesame oil and top with cilantro, peanuts, and green onion before eating.
Tools you’ll need
- large pot or electric hot pot
- portable burner (optional but traditional)
- bamboo or metal skewers
- dry skillet
- wooden spoon
- small sauce bowls
- slotted spoon or strainer
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