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Spicy Tofu Hotpot

 

This recipe is a keeper of our family recipes, very healthy and lovely.
32

Yield

6

servings

Prep

15

min

Cook

8

min

Ready

25

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

14 ounces tofu
firm
2 teaspoons canola oil
2 tablespoons ginger
grated fresh
6 cloves garlic
minced
2 cups mushrooms, shiitake
stemmed and sliced, about 4 ounces
*
1 tablespoon brown sugar, light
4 cups stock
vegetable
¼ cup soy sauce, sodium reduced
1 x chili garlic sauce
to taste
*
4 cups bok choy
thinly sliced tender, greens
*
8 ounces chinese flour noodles
fresh
*
½ cup cilantro
chopped fresh

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 11444% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 879mg 37%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 20g
Vitamin A 2% Vitamin C 5%
Calcium 27% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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