Spicy Tofu Hotpot
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.
From EatingWell: September/October 1996, The EatingWell Diabetes Cookbook (2005)
Yield: 6 servings, 1 1/2 cups each
Active Time: 20
Total Time: 30
- 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
- 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.
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.
Nutrition Per Serving: 251 calories; 7 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 40 g carbohydrates; 13 g protein; 7 g fiber; 636 mg sodium; 191 mg potassium.
Nutrition Bonus: Vitamin A (45% daily value), Vitamin C (40% dv), Fiber (27% dv), Iron (20% dv).
2 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable, 1/2 medium-fat meat, 1 fat