15-minute tofu hot pot with peanut-chilli oil

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.

4

5m

10m

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

Method

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 secs or until crisp. Remove from heat. Stir in peanut and soy sauce.

STEP 2

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

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.

STEP 4

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

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.