Tofu Vegetable Hot Pot

Tofu Vegetable Hot Pot Recipe
Randy Mayor; Melanie J. Clarke
Tame this fiery soup by seeding the chile. If you love heat, try using two chiles.


4 servings (serving size: 2 cups soup, 1/2 cup rice, and 1 lime wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 407
Caloriesfromfat 23 %
Fat 10.2 g
Satfat 4.3 g
Monofat 1.2 g
Polyfat 2.7 g
Protein 14.5 g
Carbohydrate 63.3 g
Fiber 4.8 g
Cholesterol 0.0 mg
Iron 4.4 mg
Sodium 933 mg
Calcium 87 mg


1 teaspoon vegetable oil
Cooking spray
1 cup thinly sliced shallots
1 tablespoon matchstick-cut peeled fresh ginger
1 teaspoon ground turmeric
1 serrano chile, thinly sliced
1 garlic clove, minced
1 1/2 cups shredded green cabbage
1 cup sliced shiitake mushroom caps (about 3 ounces)
1/2 cup (1/4-inch-thick) diagonally cut carrot
1 cup water
1/4 cup low-sodium soy sauce
1/2 teaspoon sea salt
1 (14-ounce) can light coconut milk
1 pound water-packed firm tofu, drained and cut into 1-inch cubes
2 tomatoes, cut into 1-inch-thick wedges
1/2 cup torn fresh basil leaves
1/4 cup (1-inch) sliced green onions
2 cups hot cooked jasmine rice
4 lime wedges


Heat oil in a large nonstick saucepan coated with cooking spray over medium-high heat. Add shallots; sauté 2 minutes. Reduce heat to medium. Add ginger, turmeric, chile, and garlic; cook 1 minute, stirring constantly. Add cabbage, mushroom, and carrot; cook 2 minutes, stirring occasionally.

Stir in water, soy sauce, salt, and coconut milk; bring to a boil. Add tofu. Reduce heat; simmer 5 minutes. Add tomato; simmer 3 minutes. Stir in basil and onions. Serve over rice with lime wedges.

October 2002
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