Tofu Vegetable Hot Pot

Randy Mayor; Melanie J. Clarke

Tame this fiery soup by seeding the chile. If you love heat, try using two chiles.

Yield: 4 servings (serving size: 2 cups soup, 1/2 cup rice, and 1 lime wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 407
  • Calories from fat: 23%
  • Fat: 10.2g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 2.7g
  • Protein: 14.5g
  • Carbohydrate: 63.3g
  • Fiber: 4.8g
  • Cholesterol: 0.0mg
  • Iron: 4.4mg
  • Sodium: 933mg
  • Calcium: 87mg


  • 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


  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.
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