Spicy Tofu Hotpot

Directions

Drain and rinse tofu; pat dry.

Cut the block into 1-inch cubes.

Heat oil in a Dutch oven over medium heat.

Add ginger and garlic; cook, stirring, until fragrant, about 1 minute.

Add mushrooms and cook until slightly soft, 2 to 3 minutes.

Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil.

Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes.

Raise heat to high and add the noodles, pushing them down into the broth.

Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro.