Spicy Sichuan Hot Pot
A fiery, numbing one-pot meal loaded with your choice of meat and tofu, simmered in a rich red chili oil broth. This weeknight-friendly version brings the bold flavors of Sichuan street food to your kitchen.
- Total time
- 30 min
- Servings
- 2
- Calories
- 450
- Protein
- 30g
Ingredients
- 3 tbsp Sichuan hot pot base
- 4 cups chicken or vegetable broth
- ½ lb beef or pork, thinly sliced
- ½ lb firm tofu, cubed
- 2 cups Napa cabbage, chopped
- 2 green onions, sliced
- 1 tsp sesame seeds
Instructions
- 1
In a large pot, combine the 3 tbsp Sichuan hot pot base and 4 cups broth. Bring to a boil over high heat, then reduce to a simmer until the base is fully dissolved, about 5 minutes.
- 2
Add the 0.5 lb sliced meat and 0.5 lb cubed tofu to the simmering broth. Cook until the meat is just cooked through and the tofu is heated, about 5-7 minutes.
- 3
Stir in the 2 cups chopped Napa cabbage and cook until wilted but still crisp, about 3-4 minutes.
- 4
Ladle the hot pot into bowls. Top with the 2 sliced green onions and 1 tsp sesame seeds. Serve immediately with steamed rice if desired.
Tools you’ll need
- large pot
- ladle
- cutting board
- knife
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