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20 minute dinner recipes

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Spicy Tofu Hotpot

http://www.eatingwell.com/recipes/spicy_tofu_hotpot.html

From EatingWell:  September/October 1996, The EatingWell Diabetes Cookbook (2005)

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.

6 servings, 1 1/2 cups each | Active Time: 20 minutes | Total Time: 30 minutes

Ingredients

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.

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

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1/2 medium-fat meat, 1 fat

Tips & Notes