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Post by :howel
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :3601
Click below to download : Vegetarian - Tofu - Tofu Vegetable Hot Pot (Format : PDF)
Vegetarian - Tofu - Tofu Vegetable Hot Pot
1 teaspoon vegetable oilcooking spray
1 cup thinly sliced shallots
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
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.
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.
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.
Source: Cooking Light-10/02
NOTES : Tame this firey soup by seeding the chile. If you love heat, try using 2 chiles.
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