A savoury hot pot with silky tofu, roasted aubergine and pak choi with crispy pan-fried garlic flakes. We serve this Char Siu style hot pot with a bowl of steamed rice to help mop up the tasty sauce, but you can always add rice noodles to the broth instead if you prefer to have noodles! <style type="text/css"> p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Avenir LT Std'; min-height: 14.0px} p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 9.1px; font: 9.0px 'Avenir LT Std'} span.s1 {font: 12.0px 'Avenir LT Std'} </style>

Cook our delicious Char Siu Style Hot Pot in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Char Siu Style Hot Pot. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Hoi Sin Sauce pot, a Black Bean Paste pot and a Soy & Red Miso Sauce pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Char Siu Style Hot Pot in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Hoi Sin Sauce
  • Black Bean Paste
  • Soy & Red Miso Sauce

Your shopping list:

Pak Choi
Basmati rice
garlic cloves

Our 25 minute recipe

  • 1.

    Prepare the aubergine and the rice

    Pre-heat the oven to 200C/180C fan/gas 6.

    Toss the aubergine in 1 tbsp of olive oil on a baking tray and put in the oven for 10 mins. 

    Meanwhile, bring 300ml of water to the boil in a non-stick, lidded pan and then add the rice. Bring it back to the boil, then reduce the heat to low, cover with a lid and simmer for 10-12 mins.

  • 2.

    Start the sauce

    Heat a little oil in a wok and then fry the garlic for 20 seconds. 

    Just as it starts to go golden add a splash of water and the BLACK BEAN PASTE. Stir well and then let it simmer for 2 mins. 

    Add the pak choi and stir fry for 1 min. 

    Add the tofu cubes and 200ml water. 

    Drizzle in the HOI SIN sauce and mix well. 

    Bring the hot pot to a gentle simmer and let it cook for 2-3 mins.

  • 3.

    Finish off the aubergine

    Turn the aubergine pieces over and add 1 tbsp more oil if they're looking dry and cook for 5 more mins. 

    When the aubergine pieces are nice and golden remove them from the oven and tip them into the pan.

  • 4.

    Add the Miso

    Drizzle in the SOY & RED MISO sauce into the pan and mix well. Let it cook for 2 mins.

  • 5.


    Serve the rice in bowls and ladle in the vegetables, tofu and broth from the pan.


Char Siu Style Hot Pot Reviews

BASED ON reviews

Helen - Nov 27, 2019

I enjoyed this, love tofu,so many flavours, great to cook,

Martin - Oct 25, 2019

Would prefer the tofu baked or fried first. Nice flavours though.

Jack - Oct 19, 2019

No my thing

Mandakini - Oct 08, 2019

Tasty light supper dish. Good flavours!

Avril - Sep 24, 2019

Not keen on this one

Sue - Sep 16, 2019

Lacking in flavour compared to other dishes. Won’t order again I’m afraid.

Joana - Jun 24, 2019

I did it with noodles instead of rice. Also chose steer fried tofu instead of the plain one. Good dish!

Zoe - Jun 23, 2019

I am giving this 5 stars as i really enjoyed it and found it light and tasty on a summer’s day.

Amy - Jun 08, 2019

It was alright. Don’t feel the tofu added anything much. Kids liked it as not spicy at all

Amy - Jun 08, 2019

It was alright. Don’t feel the tofu added anything much. Kids liked it as not spicy at all

Melanie - Apr 27, 2019

One of my favourites. I add all sorts of veggies to this dish and it is always good

Darren - Apr 23, 2019

This is DELICIOUS and so easy to make

Sam - Mar 27, 2019

Better with more sauce. Little bit salty. Otherwise very tasty

Concetta - Feb 28, 2019

Even better with mushrooms and some chilli

jason - Feb 27, 2019

Bought ingredients for the dish, only to find I don't have this in my pack. Not happy.

Marion - Feb 14, 2019

Quite nice. Substituted halloumi for quorn and mushrooms for aubergine and it was quite tasty.

Jonathan - Feb 14, 2019

Found it to have not much taste

Lindsey - Feb 12, 2019

Very nice, and easy to make. I used spincach, aubergine and tofu with a few baby corn. Would recommend!

Mary-Anne - Feb 02, 2019

Omg an absolute favourite! We are both veggies who hate tofu so we were very unsure, but we loved this and ate every piece of tofu!

Melanie - Jan 27, 2019

This is my favourite dish so far. I added bean sprouts and used mushrooms instead of tofu

Nam - Dec 29, 2018


Sandrine - Dec 16, 2018

Too salty

George - Nov 25, 2018

I hate tofu so used mushrooms instead and it was very good.

Kathy - Sep 12, 2018

Loved this, though used spring onions and baby sweetcorn instead of pak choi and aubergine. Would recommend!

Felicity - Sep 03, 2018


Gary - Aug 24, 2018

Super tasty

Julie - Aug 21, 2018

Not very tasty

Scott - Jun 18, 2018

Probably down to personal taste, but no one finished it and agreed it was pretty yucky :(

Penny - Jun 04, 2018

I liked it but not a favourite with hubby ! Might be the tofu

Valerie - May 30, 2018

Kids loved it. Made it with noodles and it was very good!

Sam - May 11, 2018

Nice flavour but all the water was soaked up so was a dry dish instead of a hot pot.

Adrian - Apr 26, 2018

This is a spicy dish! Spicy but full of flavor.

Katy - Apr 04, 2018

Substituted out the aubergine and used courgette instead. Tasty although not much depth to the flavour.

Mark - Mar 24, 2018

I used Quorn pieces instead of tofu and liked the dish but found it far too salty

Steph - Feb 22, 2018

Very bitter with a strange after taste but at the same time very little flavour. The only dish I have tried here so far that was inedible. Had to add lots of other flavours to try and mask the bitterness.

Katie - Feb 11, 2018

Could do with a little more spice

Olivia - Feb 11, 2018

I found this recipe a bit more fiddly than other Asian ones I've tried and a bit underwhelming. I don't like tofu so replaced it with Quorn chicken style pieces, which seem to bulk the dish out more.

Luca - Feb 07, 2018

Have to correct my first review. 2nd time I found it a bit sour. Replaced bitter aubergines with courgettes. Wife and kid would give 1star. And tofu...well, I try hard but it just wouldn't do it for me.

James - Jan 29, 2018

simple and tasty

Luca - Jan 15, 2018

Wonderful taste even though I almost doubled the amount of water.

Suzie - Dec 30, 2017

I really liked this one! I wasn't sure I would but the flavours were amazing. Worth a try for sure...

Pauline - Dec 24, 2017

Was so surprised at this. I thought it looked awful, but it tastes lovely. Will do this one again but maybe leave the pak choi leaves out.

N - Nov 21, 2017

One of my fav

Jane - Oct 26, 2017

All the ingredients are favourites of mine, but not in this combination. It is too bland and watery for my taste.

Roman - Jun 12, 2017

The aubergine was quite bitter, and the broth was quite watery and bland. Also, frying the garlic until crispy then pouring water on it stops them being crispy.


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