This Tofu, Peanut & Aubergine Hotpot is the ultimate autumn comfort food: warming spices, tender aubergine, golden tofu, and a rich, creamy peanut sauce with a hint of lime. Coconut milk adds luxurious creaminess, while ginger, garlic, and smoked paprika build layers of aromatic flavor.
It’s hearty, nourishing, and packed with plant-based protein—perfect for chilly evenings when you want something comforting without spending hours in the kitchen. Serve it with fluffy rice or warm flatbread to soak up every drop of that delicious sauce.
Recipe Details
Prep time
20 minutes
Cook time
35 minutes
Total time
55 minutes
Servings
4 people
Vegan
Dairy-free
Gluten-free option
Ingredients
For the hotpot
- 400 g firm tofu, drained and cut into cubes
- 2 medium aubergines (eggplants), cut into bite-sized chunks
- 1 red bell pepper, sliced
- 1 medium onion, finely sliced
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons vegetable oil or sesame oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes, optional
- 1 tablespoon tomato purée
- 400 ml full-fat coconut milk
- 2 tablespoons peanut butter, smooth or crunchy
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup or brown sugar
- Juice of 1 lime
- 100–150 ml vegetable stock or water, as needed
- Salt and freshly ground black pepper, to taste
For the garnish
- A handful of fresh coriander (cilantro), chopped
- 2 tablespoons crushed roasted peanuts
- 2 spring onions, sliced
- Lime wedges
- Extra chili flakes, optional
To serve
- Steamed rice or brown rice
- Quinoa
- Warm flatbread or naan that is suitable for a vegan diet
Step-by-Step Instructions
Step 1: Prepare the tofu
- Drain the tofu and gently press it between clean kitchen towels to remove excess moisture.
- Cut it into bite-sized cubes.
- Season lightly with black pepper and a small splash of soy sauce if desired.
- Set aside while you prepare the vegetables.
Tip: Pressing the tofu helps it brown more evenly and gives it a firmer texture in the hotpot.
Step 2: Chop the vegetables
- Cut the aubergines into roughly 2 cm chunks.
- Slice the red bell pepper and onion.
- Mince the garlic.
- Grate the fresh ginger.
- Measure out the spices, peanut butter, coconut milk, and soy sauce so everything is ready to use.
Keeping the pieces similar in size helps the aubergine cook evenly.
Step 3: Brown the aubergine
- Heat 1 tablespoon of oil in a large deep pan or Dutch oven over medium-high heat.
- Add the aubergine chunks in a single layer where possible.
- Cook for 8–10 minutes, turning occasionally, until golden and softened.
- Transfer to a plate.
If your pan is small, cook the aubergine in batches. This helps it brown instead of steam.
Step 4: Fry the tofu
- Add the remaining tablespoon of oil to the pan.
- Add the tofu cubes carefully.
- Fry for 5–7 minutes, turning occasionally, until golden on several sides.
- Transfer the tofu to the plate with the aubergine.
The tofu will absorb some of the flavorful sauce later while retaining its browned exterior.
Step 5: Cook the aromatics and spices
- Reduce the heat to medium.
- Add the sliced onion and cook for 4–5 minutes until softened.
- Stir in the garlic and ginger.
- Add the ground coriander, cumin, smoked paprika, and optional chili flakes.
- Cook for about 30–60 seconds, stirring constantly so the spices become fragrant without burning.
- Stir in the tomato purée and cook for another minute.
This aromatic base gives the hotpot its deep, warming flavor.
Step 6: Make the creamy peanut sauce
- Pour in the coconut milk and stir well.
- Add the peanut butter, soy sauce, maple syrup, and lime juice.
- Stir until the peanut butter melts into the sauce.
- Add about 100 ml of vegetable stock or water to loosen the mixture.
- Bring to a gentle simmer for 3–5 minutes.
The sauce should be creamy and pourable, with a balance of nutty, savory, tangy, and slightly sweet flavors. Add more stock if it becomes too thick.
Step 7: Combine everything and simmer
- Return the browned aubergine and tofu to the pan.
- Add the sliced red bell pepper.
- Stir gently to coat everything with the peanut sauce.
- Cover partially and simmer over low heat for 10–15 minutes, stirring occasionally.
- Check that the aubergine is tender and the peppers are cooked but not mushy.
- Taste and adjust the salt, pepper, chili, or lime juice.
If the sauce gets too thick, add a splash of stock or water. If it is too thin, simmer uncovered for a few extra minutes.
Step 8: Garnish and serve
- Remove the pan from the heat.
- Scatter chopped fresh coriander and crushed roasted peanuts over the hotpot.
- Add sliced spring onions and a squeeze of fresh lime.
- Serve immediately in warm bowls alongside steamed rice or quinoa.
Enjoy the creamy peanut sauce, tender aubergine, and golden tofu in every comforting spoonful.
Helpful Tips for the Best Hotpot
- Choose firm tofu: Silken tofu is too delicate for this recipe.
- Brown the aubergine properly: This develops a richer flavor and better texture.
- Use natural peanut butter: Choose a smooth peanut butter without added sugar if you want better control over the sweetness.
- Balance the flavors: Add more lime for freshness, soy sauce for saltiness, or chili for extra heat.
- Avoid boiling the coconut milk vigorously: A gentle simmer helps the sauce stay smooth.
- Check your soy sauce: Use tamari labeled gluten-free if you need a gluten-free dish.
- Adjust the consistency: Add stock for a looser sauce or simmer uncovered to thicken it.
Delicious Variations
Spinach and greens
Stir in two handfuls of fresh spinach during the final 2 minutes of cooking for extra color and greens.
Extra spicy hotpot
Add fresh red chili or a teaspoon of chili paste to the aromatics for a warming kick.
Chickpea version
Add one drained can of chickpeas with the tofu and aubergine for extra texture and protein.
What to Serve with Tofu, Peanut & Aubergine Hotpot
This hotpot pairs beautifully with:
- Fluffy basmati or brown rice
- Quinoa or millet
- Warm vegan flatbread
- Steamed broccoli or green beans
- A crisp cucumber and carrot salad
- Extra lime wedges and fresh herbs
Rice is especially good because it absorbs the creamy peanut sauce.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently in a saucepan over medium-low heat, adding a splash of water or vegetable stock to loosen the sauce.
- Microwave: Heat in short intervals, stirring between each interval until hot throughout.
- Freezing: You can freeze portions for up to 2 months, although aubergine may become softer after thawing. Cool promptly before freezing and thaw overnight in the refrigerator.
For the freshest flavor, add the coriander, spring onions, and crushed peanuts just before serving.
Frequently Asked Questions
Can I make this hotpot ahead of time?
Yes. Prepare it a day ahead and refrigerate once cooled. The flavors often develop further overnight. Reheat gently with a little water or stock.
Can I use almond butter instead of peanut butter?
Yes. Almond butter or cashew butter works well, although the flavor will be different. Check labels if allergies are a concern.
How can I make the sauce thicker?
Simmer the hotpot uncovered for a few minutes, stirring occasionally. You can also mix a teaspoon of cornstarch with cold water and stir it into the simmering sauce.
Is this recipe gluten-free?
It can be. Use gluten-free tamari instead of regular soy sauce, and check the labels on your vegetable stock and other packaged ingredients.
How much protein does it contain?
The tofu and peanut butter provide a useful source of plant-based protein. The exact amount per serving depends on the tofu brand, peanut butter, and serving size. For a more protein-rich meal, add chickpeas or serve with quinoa.
Can I make it without coconut milk?
Yes. Use an unsweetened plant-based cooking cream or a mixture of vegetable stock and a little extra peanut butter. The sauce will be less rich, so adjust the seasoning to taste.
Final Thoughts
This Tofu, Peanut & Aubergine Hotpot is a wonderfully cozy meal that brings together creamy coconut milk, rich peanut butter, warming spices, tender vegetables, and golden tofu. It’s easy enough for a weeknight dinner yet satisfying enough to serve when friends come over.
Make a big pot, serve it with your favorite rice, and finish with plenty of fresh coriander, crushed peanuts, and lime for a delicious autumn-inspired dinner.
