Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

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.