Warm up a chilly evening with this light but satisfying one-pot meal. The tofu absorbs the flavors of this fragrant, spicy broth, making it anything but bland. Look for fresh Chinese-style noodles in the refrigerated case of your supermarket alongside wonton wrappers
• Prep time: 20 minutes
• Cook time: 30 minutes
• Yield: Serves 6
• 6 cloves garlic, minced
• 2 teaspoons canola oil
• 1 tablespoon brown sugar
• 14 ounces firm tofu, preferably water-packed
• ¼ cup reduced-sodium soy sauce
• 2 teaspoons chile-garlic sauce, or to taste
• 4 cups thinly sliced tender bok choy greens
• 8 ounces fresh Chinese-style (lo mein) noodles
• ½ cup chopped fresh cilantro
• 4 cups vegetable broth, or reduced-sodium chicken broth
• 4 ounces fresh shiitake mushrooms, stemmed and sliced (about 2 cups)
• 2 tablespoons grated fresh ginger
- Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes.
- 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 greens are wilted, about 2 minutes. Raise heat to high and add the 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.
Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market.
This great family recipe is thanks to EatingWell Recipes at http://www.eatingwell.com/recipe/248180/spicy-tofu-hotpot/