Spicy Tofu Hotpot
This recipe is a keeper of our family recipes, very healthy and lovely.
Yield
6 servingsPrep
15 minCook
8 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
tofu
firm |
|
| 1E+1 | ml |
canola oil
|
|
| 3E+1 | ml |
ginger
grated fresh |
|
| 6 | cloves |
garlic
minced |
|
| 473 | ml |
mushrooms, shiitake
stemmed and sliced, about 4 ounces |
*
|
| 15 | ml |
brown sugar, light
|
|
| 946 | ml |
stock
vegetable |
|
| 59 | ml |
soy sauce, sodium reduced
|
|
| 1 | x |
chili garlic sauce
to taste |
* |
| 946 | ml |
bok choy
thinly sliced tender, greens |
*
|
| 231.2 | ml/g |
chinese flour noodles
fresh |
* |
| 118 | ml |
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.
