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Photo of Korean tofu hot pot by WW

Korean tofu hot pot

Points® value
Total Time
40 min
15 min
25 min


Olive oil

2 tsp

White onion

1 medium, thinly sliced


2 clove(s), thinly sliced

Chilli powder

¼ tsp

Tomato paste

1 tbs


1 medium, cut into matchsticks

Shiitake mushrooms

100 g, sliced

Chinese cabbage (wombok)

150 g, chopped

Vegetable stock, liquid, salt-reduced

1¼ cup(s), (310ml)

Silken tofu

500 g, drained, cut into 2cm pieces

Tamari, salt-reduced

2 tsp


4 medium

Green shallot(s)

2 individual, thinly sliced


  1. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and chilli powder and cook, stirring, for 30 seconds or until fragrant.
  2. Add paste, carrot and mushrooms and cook, stirring, for 1 minute. Add cabbage and stock and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until cabbage wilts. Add tofu and simmer for 5 minutes. Stir in tamari.
  3. Meanwhile, half-fill a large frying pan with water and bring to a simmer. Carefully crack 1 egg into a small cup. Carefully slide egg into water. Repeat with remaining eggs. Gently poach eggs for 1–2 minutes or until egg whites are set and yolks remain soft. Remove eggs with a slotted spoon. Drain on a plate lined with paper towel.
  4. Top hotpot with poached egg and sprinkle with shallots to serve.


SERVING SUGGESTION: Steamed bok choy, plus brown rice. TIP: Drain tofu on paper towel to remove as much moisture as possible.