Tofu Vegetable Hot Pot

Name: Tofu Vegetable Hot Pot
Yield: 4 servings (serving size: 2 cups soup, 1/2 cup rice, and 1 lime wedge)
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 ½ cups shredded green cabbage; 1 cup sliced shiitake mushroom caps (about 3 ounces); ½ cup (1/4-inch-thick) diagonally cut carrot; 1 cup water; ¼ cup low-sodium soy sauce; ½ 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; ½ cup torn fresh basil leaves; ¼ cup (1-inch) sliced green onions; 2 cups hot cooked jasmine rice; 4 lime wedges

1 Rating
1 Review

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

Recipe by Cooking Light October 2002

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:

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

Nutrition Info

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

407 calories; calories from fat 23%; fat 10.2g; saturated fat 4.3g; mono fat 1.2g; poly fat 2.7g; protein 14.5g; carbohydrates 63.3g; fiber 4.8g; iron 4.4mg; sodium 933mg; calcium 87mg.

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rstarrlemaitre

10/12/2012

A little burst of Cambodia in my kitchen! The serrano chile is fiery all right, but only when you get a piece on a spoonful. The rest of the time, the dish just has that really nice, warming kind of heat to it, rather than spiciness. Great spongey tofu, and every little bit was delicious from the slivered ginger to the mushrooms to the tomatoes (which I thought would be out of place). The broth has a silky/complex flavor from coconut and soy sauce.

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Tofu Vegetable Hot Pot

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Tofu Vegetable Hot Pot

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Tofu Vegetable Hot Pot

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Tofu Vegetable Hot Pot