Spicy Tofu Hotpot
The ginger-infused, spicy broth for this satisfying one-pot meal adds all the flavor you need to otherwise humble firm tofu.
- 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
- 1/4 cup reduced-sodium soy sauce
- 2 teaspoons chile-garlic sauce (a blend of ground chiles, garlic and vinegar, is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator ), or to taste
- 4 cups thinly sliced bok choy greens
- 8 ounces fresh Chinese-style (lo mein) noodles (Look for fresh Chinese-style noodles in the refrigerated case of your supermarket alongside wonton wrappers; in a pinch, use regular whole-grain spaghetti and increase the noodle-cooking time accordingly)
- 1/2 cup chopped fresh cilantro
Step 1: Drain and rinse tofu; pat dry. Cut into 1-inch cubes.
Step 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 the bok choy is wilted, about 2 minutes. Increase heat to high and add 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.
Recipe courtesy of Fast & Flavorful Meatless Meals.