Spicy Tofu Hotpot

30 mins Print

Prep time: 20 mins

Servings: 6

INGREDIENTS

  • 14 ounces firm tofu , preferably water-packed
  • 2 teaspoons canola oil
  • 2 tablespoons grated fresh ginger
  • 6 cloves garlic , minced
  • 4 ounces fresh shiitake mushrooms , stemmed and sliced (about 2 cups)
  • 1 tablespoon brown sugar
  • 4 cups vegetable broth , or reduced-sodium chicken broth
  • 1/4 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
  • 1/2 cup chopped fresh cilantro

PREPARATION

  1. Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes.
  2. 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.

TIPS & NOTES

  • Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market.


© Meredith Corporation.  All rights reserved. Used with permission.

Nutrition

  • 221 calories / Per serving
  • Carbs 32 g
  • Fat 6 g
  • Saturated Fat 1 g
  • Protein 12 g
  • Cholesterol 28 mg
  • Fiber 4 g
  • Sodium 734 mg
  • Potassium 389 mg
  • Monounsaturated Fat 2 g