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Tofu Vegetable Hot Pot

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 2 cups soup, 1/2 cup rice, and 1 lime wedge)
Tame this fiery soup by seeding the chile. If you love heat, try using two chiles.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.