Taiwanese Stinky Tofu Hot Pot

Instructions

1. Prepare the stinky tofu
   Rinse the stinky tofu cubes gently under cold water. Pat dry with paper towels and set aside. This helps reduce the strong odor while retaining the distinctive flavor.
2. Create the broth base
   In a large hot pot or deep pot, heat the cooking oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add the fermented bean curd sauce and chili bean paste, stirring for 1 minute to release the flavors.
3. Build the hot pot
   Pour in the chicken or vegetable broth and bring to a gentle boil. Add soy sauce and white pepper powder. Reduce heat to a simmer and let the broth develop its flavors for about 10 minutes.
4. Add the stinky tofu
   Carefully add the stinky tofu cubes to the simmering broth. Cook for about 5 minutes to allow the tofu to absorb the flavors of the soup while imparting its own distinctive taste to the broth.
5. Incorporate vegetables and mushrooms
   Add the napa cabbage, shiitake mushrooms, and enoki mushrooms to the pot. Simmer for another 5-8 minutes until the vegetables start to soften but still maintain some crunch.
6. Cook the starches
   Add the rice cakes and pre-soaked glass noodles to the hot pot. Cook for 3-5 minutes until the rice cakes are soft and chewy and the noodles are translucent and tender.
7. Final touches
   Sprinkle chopped green onions over the hot pot just before serving. Adjust seasoning with additional soy sauce or white pepper if needed.