A (beginning) wrote in rabbit_food,

  • Mood:

Vegetarian Hot Pot with Tofu

Vegetarian Hot Pot with Tofu

5 1/4 C vegetable broth
4 1/4"-thick slices fresh ginger, peeled
2 cloves garlic, crushed and peeled
2 tsp. canola oil
1 3/4 C fresh shitake mushrooms, stemmed and sliced (4 oz)
1/4 tsp. crushed red pepper, or to taste
1 small bok choy, cut into 1/2" pieces, stems and greens separated
3 1/2 ounces Chinese-style noodles or thin-cut noodles
1 package firm tofu, drained and patted dry, cut into 1/2" cubes
1 C grated carrots
4-6 tsp. rice vinegar
2 tsp. reduced-sodium soy sauce
1 tsp. toasted sesame oil
Scallions (for garnish)

Combine broth, ginger, and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic. Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender (3 to 5 minutes). Add bok choy stems; cook, stirring often, until tender (3 to 4 minutes). Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce, and sesame oil. Serve garnished with scallions.

This recipe comes from Nasoya. I'm allergic to peppers, but I bet it'll still be really good without the flakes.

Cross-posted to tofurecipes
  • Post a new comment


    default userpic