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Spicy Tofu Hotpot

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

Your rating: None Average: 4.5 (23 votes)

Warm up a winter 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.


READER'S COMMENT:
"Awesome!! we used Udon noodles in place of Lo Mein, but otherwise same recipe. The broth with garlic and ginger is fabulous! "
Spicy Tofu Hotpot Recipe

6 servings, 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

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

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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.

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).

Carbohydrate Servings: 2

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


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Recipe Categories

Style/Theme
One dish meals
Comfort foods
Budget
Vegetarian
Vegan
Quick (total 30 min. or less)
Health & Diet Considerations
Low cholesterol
Low calorie
Diabetes appropriate
High fiber
Healthy weight
Heart healthy
Low saturated fat
Servings
6
Ethnic/Regional
Chinese
Asian
Season
Winter
Fall
Summer
Spring
Meal/Course
Dinner

Type of Dish
Soups/stews
Pasta
Main dish, vegetarian
Ease of Preparation
Easy
Total Time
30 minutes or less
Main Ingredient
Vegetarian, soy
Preparation/ Technique
Saute
Publication
The EatingWell Diabetes Cookbook (2005)
September/October 1996
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