Tofu Hot Pot Soup

Corina found (and modified) this recipe ages ago from a website that no longer exists.

2 T oil
2 T grated fresh ginger
3 cloves garlic, minced
1 lb. firm tofu, cut into 1-inch cubes

4 C broth (warm water)

1 T brown sugar
1/4 C soy sauce
2 t cayenne pepper (or Chinese chile paste/Sriracha sauce to taste)
1 T lemon juice

1/2 lb udon or lo mein noodles

1/2 C chopped fresh cilantro (optional)

• In medium to large pot, heat oil over medium heat. Add ginger and garlic and cook about 4 minutes. 
• Add tofu and fry about 4 minutes.
• Stir in sugar, broth, soy sauce, lemon juice, and chile paste; cover and bring to a boil. 
• Turn heat to high and add noodles, pushing them down into broth. Cook, covered, until noodles are tender. 
• Remove from heat, stir in cilantro 

Tofu Hot Pot Soup

From http://www.merechina.com/cuisine/onerecipe.asp?PageID=523 (no longer an active link), modified by Corina


2 t olive oil (or peanut oil)

2 T grated fresh ginger

6 cloves garlic, minced

1 T brown sugar

4 C broth (warm water)

1/4 C Bragg’s (or soy sauce)

2 t cayenne pepper (or Chinese chile paste to taste)

1 lb. firm tofu, cut into 1-inch cubes

1/2 lb. fresh Chinese style noodles (lo mein)
1 T fresh squeezed lemon juice

1/2 cup chopped fresh cilantro 


• Heat oil over medium heat. Add ginger and garlic and cook about 4 minutes.

• Add tofu and fry about 4 minutes.

• Stir in sugar, broth, soy sauce, lemon juice, and chile paste; cover and bring to a boil.

• Turn heat to high and add noodles, pushing them down into broth. Cook, covered, until noodles are tender, about 2-3 minutes.

• Remove from heat, stir in cilantro and serve.