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15-minute tofu hot pot with peanut-chilli oil

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In just 15 minutes you can create this comforting bowl of goodness. Filled with tofu, bok choy and udon noodles, this dish is great for cool weather.

  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes
15-minute tofu hot pot with peanut-chilli oil

Ingredients

  • 4 cups (1L) Coles Korean Inspired Chicken Hot Pot Broth
  • 2 tbs soy sauce
  • 1 bunch bok choy, chopped
  • 300g firm tofu, cut into 2cm pieces
  • 400g Coles Asia Udon Noodles
  • Spring onion curls, to serve
  • Peanut-chilli oil
  • 1/4 cup (60ml) sesame oil
  • 2 tbs finely grated ginger
  • 1 long red chilli, finely chopped
  • 1/4 cup (35g) toasted peanuts, coarsely chopped
  • 1 tbs Coles Asia Soy Sauce

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the peanut-chilli oil, heat oil in a small saucepan over medium-high heat. Add ginger and chilli. Cook for 30 seconds or until crisp. Remove from heat. Stir in peanut and soy sauce.

  2. Step 2

    Combine the broth, soy sauce and 2 cups (500ml) water in a large saucepan over high heat. Bring to the boil.

  3. Step 3

    Add the bok choy and tofu to the broth and cook for 3 mins or until the bok choy is tender. Add the noodles. Cook for 1 min or until heated through.

  4. Step 4

    Divide the noodle mixture among serving bowls. Drizzle with peanut-chilli oil. Serve with spring onion curls.

Nutrition Information

Per Serve

Energy: 1765kJ/422 Cals (20%)

Protein: 18g (36%)

Fat: 25g (36%)

Sat fat: 5g (21%)

Carb: 29g (9%)

Sugar: 2g (2%)

Fibre: 7g (23%)

Sodium: 508mg (25%)

15-minute tofu hot pot with peanut-chilli oil

15-minute tofu hot pot with peanut-chilli oil
  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes
Ingredients
  • 4 cups (1L) Coles Korean Inspired Chicken Hot Pot Broth
  • 2 tbs soy sauce
  • 1 bunch bok choy, chopped
  • 300g firm tofu, cut into 2cm pieces
  • 400g Coles Asia Udon Noodles
  • Spring onion curls, to serve
  • Peanut-chilli oil
  • 1/4 cup (60ml) sesame oil
  • 2 tbs finely grated ginger
  • 1 long red chilli, finely chopped
  • 1/4 cup (35g) toasted peanuts, coarsely chopped
  • 1 tbs Coles Asia Soy Sauce
    Description

    In just 15 minutes you can create this comforting bowl of goodness. Filled with tofu, bok choy and udon noodles, this dish is great for cool weather.

    Method

    1. Step 1

      To make the peanut-chilli oil, heat oil in a small saucepan over medium-high heat. Add ginger and chilli. Cook for 30 seconds or until crisp. Remove from heat. Stir in peanut and soy sauce.

    2. Step 2

      Combine the broth, soy sauce and 2 cups (500ml) water in a large saucepan over high heat. Bring to the boil.

    3. Step 3

      Add the bok choy and tofu to the broth and cook for 3 mins or until the bok choy is tender. Add the noodles. Cook for 1 min or until heated through.

    4. Step 4

      Divide the noodle mixture among serving bowls. Drizzle with peanut-chilli oil. Serve with spring onion curls.