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Vegetarian, East Asian

Mala stir fried vegetable hot pot

Mala stir fried vegetable hot pot is a vegetarian Chinese dish for 4 people, ready in 45 minutes, medium difficulty, around €2.60 per serving. Cauliflower, potatoes, mushrooms and tofu get stir fried before simmering in a chili and Sichuan pepper sauce. The key to success is toasting the Sichuan peppercorns first, which makes the tingling effect much sharper.

Tonight, a pot of vegetables and tofu stir fried in a spicy sauce that makes your lips tingle, the famous mala.

Mala stir fried vegetable hot pot
Total time
45 min
Difficulty
Medium
Cost per person
€2.60
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Mala is the classic Chinese pairing of chili heat and Sichuan pepper tingle, the kind that numbs your lips a little without truly burning. In this hot pot, cauliflower, potatoes and mushrooms pick up a light char from the stir fry before simmering in a sauce that coats them without drowning them. Firm tofu holds its shape well through cooking and soaks up all the flavors around it.

It's a warming dish for cold months, best saved for an evening when you have a bit of time, or a Sunday if you want to toast the Sichuan pepper properly. It works well as a hearty vegetarian meal, whether for friends or family used to a bit of spice. Mon Chou suggests tasting the chili paste before measuring it out, since brands vary a lot in heat.

The ingredients

4 people

Fruits and vegetables

  • Cauliflower 0.5
  • Potatoes 300 g
  • Shiitake or button mushrooms 250 g
  • Red bell pepper 1
  • Garlic 4 cloves
  • Fresh ginger 20 g

Pantry

  • Firm tofu 200 g
  • Chili paste 2 tbsp
  • Sichuan pepper 1 tsp
  • Soy sauceoften in the pantry 2 tbsp
  • Vegetable broth 25 cl
  • Neutral oiloften in the pantry 4 tbsp
  • Riceoften in the pantry 250 g

Allergens Soy, Gluten

The step by step recipe

  1. Cut the cauliflower into small florets, slice the potatoes into thin rounds, and chop the mushrooms, tofu and bell pepper into pieces.

    Thin potato slices cook at the same speed as the other vegetables.

  2. Cook the rice in a pot of salted water, then drain it. 11 min

    It will soak up the spicy sauce, so don't rinse it too much.

  3. Heat the oil in a Dutch oven, then cook the garlic, ginger, chili paste and Sichuan pepper for 1 minute. 1 min

    Lower the heat, the chili paste burns quickly.

  4. Add the potatoes and cauliflower, stir fry for 5 minutes, then add the mushrooms, tofu and bell pepper. 8 min

    The vegetables should pick up a light char, that grilled taste makes the dish.

  5. Pour in the soy sauce and broth, cover and cook over medium heat. Serve with the rice. 12 min

    The sauce should reduce to coat the vegetables, not drown them.

Our tips to get it right

  • Slice the potatoes really thin, otherwise they'll still be firm once the other vegetables are already cooked through.
  • Press the tofu between two towels for a few minutes before cutting it, it will soak up the sauce better and brown more easily in the pan.
  • Taste the sauce before serving and adjust with a bit more soy sauce if it needs salt, chili alone won't balance the dish.

The variations

  • Swap the tofu for diced chicken or pork for a non vegetarian version, cooking it first with the garlic and ginger.
  • For a milder version that works for kids, cut the chili paste in half and skip the Sichuan pepper.
  • For a faster meal, replace the potatoes with soaked rice vermicelli, added only at the end of cooking.

What to serve it with

  • Steamed white rice
  • Green tea to cool the heat
  • Crisp cucumber on the side

Storage

The hot pot keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, but keep the rice separate since it doesn't freeze as nicely. Reheat gently in a pan or saucepan, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can I substitute the Sichuan pepper?

Sichuan pepper gives a unique tingling effect that's hard to replicate. Without it, add a bit more chili, but the dish will lose its signature mala character.

Which mushrooms work best for this recipe?

Shiitakes bring more flavor, while button mushrooms are milder and easier to find. Both work well in this hot pot.

Can I make this hot pot ahead of time?

Yes, make the sauce and chop the vegetables the day before, then cook everything just before serving. The mala flavors actually deepen a bit after resting.

Can firm tofu be swapped for something else?

Firm tofu holds together well during cooking, while silken tofu would fall apart in the sauce. If you don't like tofu, use extra mushrooms instead.

How long does it take to make a mala stir fried vegetable hot pot?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a mala stir fried vegetable hot pot?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mala stir fried vegetable hot pot cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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