Spicy Tofu Low-Calorie Hotpot Exclusive

Name: Spicy Tofu Low-Calorie Hotpot Exclusive
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Baby cabbage, enoki mushrooms, shiitake, silken tofu, and konjac knots simmer in a Korean-spiced broth of chili sauce and soybean paste. Thin beef rolls cook briefly at the end, delivering a warming low-calorie hotpot that satisfies without heaviness.

1 hrNewEasy Hot Dishes Boil Original

Instructions

1
Wash the baby cabbage and cut it into pieces.
2
Clean the shiitake mushrooms and cut them into pieces.
3
Wash the enoki mushrooms and cut off the roots.
4
Cut the tofu into pieces and set aside.
5
Set the beef rolls aside.
6
Set aside the small hot chili peppers and chopped green onions.
7
Add light soy sauce, soybean paste, Korean chili paste, and chili powder into a bowl, then add an appropriate amount of water and mix well.
8
Konjac knots ready.
9
Put the baby bok choy, enoki mushrooms, shiitake mushrooms, and tofu into the pot.
10
Pour in the sauce.
11
Cover and bring to a boil over high heat, then reduce to low heat and cook for about five minutes.
12
Add the konjac blocks and fatty beef.
13
Bring to a boil, then add the small chili peppers and chopped scallions, and boil on high heat until done.
14
Finished product.
15
Finished product.