TOFU HOT POT RECIPE RECIPES

SPICY TOFU HOTPOT RECIPE | EATINGWELL

Spicy Tofu Hotpot Recipe | EatingWell image

Warm up a chilly evening with this light but satisfying one-pot meal. The tofu absorbs the flavors of this fragrant, spicy broth, making it anything but bland. Look for fresh Chinese-style noodles in the refrigerated case of your supermarket alongside wonton wrappers.

Provided by EatingWell Test Kitchen

Total Time 30 minutes

Number Of Ingredients 12

Ingredients

6 cloves garlic, minced
2 teaspoons canola oil
1 tablespoon brown sugar
14 ounces firm tofu, preferably water-packed
¼ cup reduced-sodium soy sauce
2 teaspoons chile-garlic sauce, or to taste
4 cups thinly sliced tender bok choy greens
8 ounces fresh Chinese-style (lo mein) noodles
½ cup chopped fresh cilantro
4 cups vegetable broth, or reduced-sodium chicken broth
4 ounces fresh shiitake mushrooms, stemmed and sliced (about 2 cups)
2 tablespoons grated fresh ginger

Steps:

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.

Nutrition Facts : Calories 214.2 calories, CarbohydrateContent 30.9 g, CholesterolContent 27.6 mg, FatContent 5.4 g, FiberContent 3.9 g, ProteinContent 12.3 g, SaturatedFatContent 0.8 g, SodiumContent 853.8 mg, SugarContent 4.6 g

TOFU HOT POT: A FAMILY FAVORITE ONE-POT DINNER RECIPE

Tofu Hot Pot: A Family Favorite One-Pot Dinner Recipe image

Provided by Meredith James

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 12

Ingredients

6 cloves minced garlic
2 teaspoons canola oil
1 tablespoon brown sugar
2 teaspoons chile-garlic sauce, or to taste
4 cups firm tofu, water-packed
¼ cup reduced-sodium soy sauce
4 cups tender bok choy greens, thinly sliced
8 ounces Chinese-style (lo mein) noodles, fresh
½ cup fresh cilantro, chopped
4 cups vegetable broth or chicken broth
2 cups shiitake mushrooms, fresh, stems removed and sliced
2 tablespoons grated fresh ginger

Steps:

Drain and rinse firm tofu using a tofu press; pat dry. Cut the drained block of tofu into 1-inch cubes.
Heat canola oil in a Dutch oven over medium heat. Add in ginger and garlic.
Cook while occasionally stirring, until fragrant, about 1 minute.
Add shiitake mushrooms and cook until slightly soft, 2-3 minutes.
Stir in brown sugar, broth, soy sauce, and chile-garlic sauce. Cover and bring to a boil.
Add bok choy and tofu. Cover and simmer until greens wilt, approx. 2 minutes.
Raise to high heat and add in the lo-mein noodles, submerging them in your broth.
Cook, covered, until the noodles are tender, 2-3 minutes.
Remove from the heat. Stir in the fresh cilantro.
Serve and enjoy!

Nutrition Facts : ServingSize 6

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