Tofu Vegetable Hot Pot

Adapted this Cooking Light recipe to use slightly more accessible ingredients and last two people about 8 dinners (4 days). The original recipes is found at MyRecipes.com (Tofu Vegetable Hot Pot ).

This is a great way to introduce people to the joys of tofu. The spice is not so shocking because of the coconut milk and if served over rice.

Ingredients:

• 1 teaspoon vegetable oil
• 1 cup thinly sliced shallots
• 6-8 tablespoons sriracha, depending on how spicy you want it (or any type of Thai, chili paste or sauce)
• 1 garlic clove, minced
• 1 1/2 cups shredded green cabbage
• 4 medium/large shiitake mushroom caps, chopped
• 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 bag frozen vegetable mix that can includes: carrots, baby corn, onions, snap peas and other stir fry type vegetables
• 1/4 cup (1-inch) sliced green onions
• 2 cups hot cooked jasmine rice

Total prep time: 15-20 mins

Total cook time: 25 mins

Serves: 2 for approx. 4 dinners (8 meals total)

Cooking Tip: Begin cooking the rice first, so it will be done by the time the entree is ready.

Defrost frozen vegetables and set aside.

• Heat oil in a large nonstick saucepan and add shallots; sauté 2 minutes. Reduce heat to medium. Add garlic, cabbage and defrosted vegetables. Cook 2 minutes until tender, stirring occasionally.
• Stir in water, soy sauce and coconut milk; bring to a boil. Add tofu.
• Reduce heat; simmer 5 minutes. Add tomato; simmer 3 minutes. Stir in onions. Serve over rice.