Spicy Tofu Hotpot

This Spicy Tofu Hotpot is a variety of veggies and protein simmered in a basic stock. It is more filling than a soup and the spicy broth picks up all the flavors of the ingredients. Look for fresh Chinese-style noodles in the refrigerated case of your supermarket alongside wonton wrappers.

Active Time: 20 minutes
Total Time: 30 minutes

(Make 6 serves)

Amount Per Serving (1 1/2 cups each): 251 Calories, 13 g. Protein, 40 g. Carbohydrates, 7 g. Dietary Fiber, 7 g. Fat ( 1 g. sat , 1 g. mono ), 0 mg. Cholesterol, 636 mg. Sodium, 191 mg. Potassium
Nutrition Bonus: Vitamin A (45% daily value), Vitamin C (40% dv), Fiber (27% dv), Iron (20% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 1 vegetable, 1/2 medium-fat meat, 1 fat

Ingredients:

• 14 oz. of firm tofu, preferably water-packed
• 2 tsp. of canola oil
• 2 Tbsp. of grated fresh ginger
• 6 cloves garlic, minced
• 4 oz. of fresh shiitake mushrooms, stemmed and sliced (about 2 cups)
• 1 Tbsp. of brown sugar
• 4 cups of vegetable broth, or reduced-sodium chicken broth
• 1/4 cup of reduced-sodium soy sauce
• 2 tsp. of chile-garlic sauce, or to taste (found in the Asian section of the market.)
• 4 cups of thinly sliced tender bok choy greens
• 8 oz. of fresh Chinese-style (lo mein) noodles
• 1/2 cup of chopped fresh cilantro

Preparation:

• Drain and rinse tofu, pat dry. Cut into 1-inch cubes.
• Heat oil in Dutch oven over medium heat. Add ginger and garlic, cook, stirring, about 1 min until fragrant.
• Add mushrooms and cook about 2-3 min until slightly soft.
• Stir in sugar, broth, soy sauce and chile-garlic sauce, cover and bring to a boil.
• Add bok choy and tofu, cover and simmer about 2 min until greens are wilted.
• Raise heat to high and add noodles, pushing them down into broth. Cook, covered, about 2-3 min until the noodles are tender.
• Remove from heat and stir in cilantro.

Source : EatingWell

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