Spicy Tofu Hotpot
The ginger-infused, spicy broth for this satisfying one-pot meal adds all the flavor you need to otherwise humble firm tofu. Ingredie
Ingredients
14 ounces firm tofu, preferably water-packed
2 teaspoons canola oil
2 tablespoons grated fresh ginger
6 cloves garlic, minced
4 ounces fresh shiitake mushrooms, stemmed and sliced (about 2 cups)
1 tablespoon brown sugar
4 cups vegetable broth
1/4 cup reduced-sodium soy sauce
2 teaspoons chile-garlic sauce (a blend of ground chiles, garlic and vinegar, is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator ), or to taste
4 cups thinly sliced bok choy greens
8 ounces fresh Chinese-style (lo mein) noodles (Look for fresh Chinese-style noodles in the refrigerated case of your supermarket alongside wonton wrappers; in a pinch, use regular whole-grain spaghetti and increase the noodle-cooking time accordingly)
1/2 cup chopped fresh cilantro
spicy tofu hotpot
Directions
Step 1: Drain and rinse tofu; pat dry. Cut into 1-inch cubes.
Step 2: 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
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