TOFU HOTPOT RECIPE RECIPES

Name: Tofu Hot Pot: One-Pot Dinner Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
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

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

TOFU VEGETABLE HOT POT RECIPE | MYRECIPES

Tofu Vegetable Hot Pot Recipe | MyRecipes image

Tame this fiery soup by seeding the chile. If you love heat, try using two chiles.

Provided by MyRecipes

Yield 4 servings (serving size: 2 cups soup, 1/2 cup rice, and 1 lime wedge)

Number Of Ingredients 20

Ingredients

1 teaspoon vegetable oil
Cooking spray
1 cup thinly sliced shallots
1 tablespoon matchstick-cut peeled fresh ginger
1 teaspoon ground turmeric
1 serrano chile, thinly sliced
1 garlic clove, minced
1?½ cups shredded green cabbage
1 cup sliced shiitake mushroom caps (about 3 ounces)
½ cup (1/4-inch-thick) diagonally cut carrot
1 cup water
¼ cup low-sodium soy sauce
½ teaspoon sea salt
1 (14-ounce) can light coconut milk
1 pound water-packed firm tofu, drained and cut into 1-inch cubes
2 tomatoes, cut into 1-inch-thick wedges
½ cup torn fresh basil leaves
¼ cup (1-inch) sliced green onions
2 cups hot cooked jasmine rice
4 lime wedges

Steps:

Heat oil in a large nonstick saucepan coated with cooking spray over medium-high heat. Add shallots; sauté 2 minutes. Reduce heat to medium. Add ginger, turmeric, chile, and garlic; cook 1 minute, stirring constantly. Add cabbage, mushroom, and carrot; cook 2 minutes, stirring occasionally.
Stir in water, soy sauce, salt, and coconut milk; bring to a boil. Add tofu. Reduce heat; simmer 5 minutes. Add tomato; simmer 3 minutes. Stir in basil and onions. Serve over rice with lime wedges.

Nutrition Facts : Calories 407 calories, CarbohydrateContent 63.3 g, FatContent 10.2 g, FiberContent 4.8 g, ProteinContent 14.5 g, SaturatedFatContent 4.3 g, SodiumContent 933 mg

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