Spicy Tofu Hotpot

Spicy Tofu Hotpot

Prep Time: 30 minutes

Servings: 6

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
Directions:
  1. Drain and rinse tofu; pat dry. Cut the block into one-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.
Notes:

Tofu is low in calories but high in protein and fat. It also contains many important vitamins and minerals, including calcium and manganese. 

**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: 214 calories | 12g protein | 5g fat | 31g carbohydrates | 4g fiber

Recipe source: https://www.eatingwell.com/recipe/248180/spicy-tofu-hotpot/