Tofu! - Hot Pot With Bean Threads, Soft Tofu, and Chinese Greens

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Hot Pot With Bean Threads, Soft Tofu, and Chinese Greens

 

Recipe By :Deborah Madison

Serving Size : 2 Preparation Time :0:00

Categories : Curries & Braises Entree

Soyfoods Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 dried shiitake mushrooms

2 ounces mung bean threads or thin rice sticks

1 pound bok choy, napa cabbage, or spinach leaves -- cut into 1

inch ribbons

2 carrots -- peeled and sliced, diagonally or roll-cut

1 bunch scallions -- including the firm greens, cut into 1 inch

pieces

1 carton soft or firm tofu -- drained

2 teaspoons sugar

1/2 teaspoon salt

2 tablespoons soy sauce

1 1/2 cups vegetable stock

3 tablespoons rice wine or sherry

1 tablespoon roasted peanut oil

1 tablespoon minced ginger

1 tablespoon minced garlic

2 tablespoons Lan Chi Chili Paste with soybeans or -- (2 to 4)

oyster sauce -- optional

 

Cover the dried mushrooms with 3/4 cup boiling water and set aside. Cover the

mung bean threads or rice sticks with warm water and set aside to soften.

 

Prepare the vegetables and group them on a platter. Drain the tofu and cut it

into 1-inch cubes. Remove the mushrooms from the water and squeeze, reserving

the soaking water, and strain. Remove the stems and slice the caps into strips.

Combine the sugar, salt, soy sauce, rice wine, mushroom water, and stock in a

bowl.

 

Heat a wide pan and add the oil. Swirl it around and when hot, add the ginger

and garlic and stir-fry for 30 seconds. Add the vegetables, broth, and the mung

bean threads, minus their soaking water. Nestle the tofu into the bean threads,

and gently bring to a boil. Reduce the heat and simmer, covered, for 15

minutes.

 

Remove and taste the broth, adding more soy sauce or salt, if desired. Stir in

the chilli paste, if using, dabbing it into different parts of the pan so that

it will season the broth evenly. Taste and add more if you wish. Serve in 2

large bowls.

 

Source:

" This Can't Be Tofu!, pg 88 "

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Per Serving (excluding unknown items): 535 Calories; 17g Fat (27.7% calories

from fat); 24g Protein; 73g Carbohydrate; 11g Dietary Fiber; 2mg Cholesterol;

3488mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 2 1/2

Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 26042 183 0 0 5290 0 0 0 0 4734 1074 0 0 2130706543 0