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Tofu Vegetable Hot Pot

Source of Recipe


Cooking Light-10/02






List of Ingredients



• 1 teaspoon vegetable oil
  
• cooking spray
  
• 1 cup thinly sliced scallots
  
• 1 tablespoon matchstick-cut peeled fresh ginger
  
• 1 teaspoon ground turmeric
  
• 1 serrano chile, thinly sliced
  
• 1 clove garlic, 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 basil leaves
  
• 1/4 cup (1-inch) sliced green onions
  
• 2 cups hot cooked jasmine rice
  
• 4 lime wedges
  






Instructions



1. Heat oil in large nonstick skillet coated with cooking spray over medium-high heat. Add shallots; saute 2 minutes. Reduce heat to medium. Add ginger, turmeric, chile, and garlic; cook 1 minute, stirring constantly. Add cabbage, mushrooms, 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.
   
   
3. Yield: 4 servings (serving size: 2 cups soup, 1/2 cup rice, and 1 lime wedge). 407 cal, 10.2g fat, 14.5g pro, 63.3g carb, 4.8g fiber, 0mg chol, 4.4mg iron, 933mg sod, 87mg calc.