Tofu Vegetable Hot Pot

Tofu Vegetable Hot Pot
Photo by Randy Mayor

Ingredients

  • 1 pound water-packed firm tofu, drained and cut into 1-inch cubes
  • 1 cup thinly sliced shallots
  • 1 teaspoon ground turmeric
  • 2 cups hot cooked jasmine rice
  • ½ cup torn fresh basil leaves
  • 1 tablespoon matchstick-cut peeled fresh ginger
  • 1 cup water
  • + 13 more ingredients
    • ¼ cup low-sodium soy sauce
    • 1 serrano chile, thinly sliced
    • ½ cup (1/4-inch-thick) diagonally cut carrot
    • 1 teaspoon vegetable oil
    • 1 (14-ounce) can light coconut milk
    • 2 tomatoes, cut into 1-inch-thick wedges
    • 1 garlic clove, minced
    • 4 lime wedges
    • Cooking spray
    • ½ teaspoon sea salt
    • 1 cup sliced shiitake mushroom caps (about 3 ounces)
    • 1 ½ cups shredded green cabbage
    • ¼ cup (1-inch) sliced green onions

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. Stir ...

View full recipe at My Recipes

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