Guest guest Posted March 11, 2009 Report Share Posted March 11, 2009 Hello, Hope all is well with everyone! Since I have the cabbage soup ingredients I needed a recipe to use part of the cabbage. I found this today and will substitute the cabbage for the bok choy. I also have tofu; time to eat it...before it is beyond the use date. Maybe it's the cutting calories, but I feel cold today, so this sounded warming and delicious. Barb K AZ/OR Note: If spicy isn't your gig, leave out part or all of the chili garlic sauce. Does the 1/4 cup soy sauce sound high? [My broth mix is fairly salty.] I plan to only use part and then add, if needed. We have the soy sauce available, on the table, when we have oriental food. Makes 6 servings, 1 1/2 cups each ACTIVE TIME: 20 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Easy 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 or reduced-sodium chicken broth 1/4 cup reduced-sodium soy sauce 2 teaspoons chile-garlic sauce, or to taste 4 cups thinly sliced tender bok choy greens 8 ounces fresh Chinese-style (lo mein) noodles 1/2 cup chopped fresh cilantro 1. Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes. 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. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro. NUTRITION INFORMATION: Per serving: 251 calories; 7 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 39 g carbohydrate; 13 g protein; 7 g fiber; 639 mg sodium; 191 mg potassium. Nutrition bonus: Vitamin A (45% daily value), Vitamin C (40% dv), Fiber (27% dv), Iron (20% dv). 2 Carbohydrate Servings Exchanges: 2 starch, 1 vegetable, 1/2 medium-fat meat, 1 fat TIP: Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market. -- Makes 6 servings, 1 1/2 cups each ACTIVE TIME: 20 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Easy 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 or reduced-sodium chicken broth 1/4 cup reduced-sodium soy sauce 2 teaspoons chile-garlic sauce, or to taste 4 cups thinly sliced tender bok choy greens 8 ounces fresh Chinese-style (lo mein) noodles 1/2 cup chopped fresh cilantro 1. Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes. 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. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro. NUTRITION INFORMATION: Per serving: 251 calories; 7 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 39 g carbohydrate; 13 g protein; 7 g fiber; 639 mg sodium; 191 mg potassium. Nutrition bonus: Vitamin A (45% daily value), Vitamin C (40% dv), Fiber (27% dv), Iron (20% dv). 2 Carbohydrate Servings Exchanges: 2 starch, 1 vegetable, 1/2 medium-fat meat, 1 fat TIP: Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market. -- Makes 6 servings, 1 1/2 cups each ACTIVE TIME: 20 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Easy 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 or reduced-sodium chicken broth 1/4 cup reduced-sodium soy sauce 2 teaspoons chile-garlic sauce, or to taste 4 cups thinly sliced tender bok choy greens 8 ounces fresh Chinese-style (lo mein) noodles 1/2 cup chopped fresh cilantro 1. Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes. 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. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro. NUTRITION INFORMATION: Per serving: 251 calories; 7 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 39 g carbohydrate; 13 g protein; 7 g fiber; 639 mg sodium; 191 mg potassium. Nutrition bonus: Vitamin A (45% daily value), Vitamin C (40% dv), Fiber (27% dv), Iron (20% dv). 2 Carbohydrate Servings Exchanges: 2 starch, 1 vegetable, 1/2 medium-fat meat, 1 fat TIP: Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market. -- Makes 6 servings, 1 1/2 cups each ACTIVE TIME: 20 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Easy 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 or reduced-sodium chicken broth 1/4 cup reduced-sodium soy sauce 2 teaspoons chile-garlic sauce, or to taste 4 cups thinly sliced tender bok choy greens 8 ounces fresh Chinese-style (lo mein) noodles 1/2 cup chopped fresh cilantro 1. Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes. 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. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro. NUTRITION INFORMATION: Per serving: 251 calories; 7 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 39 g carbohydrate; 13 g protein; 7 g fiber; 639 mg sodium; 191 mg potassium. Nutrition bonus: Vitamin A (45% daily value), Vitamin C (40% dv), Fiber (27% dv), Iron (20% dv). 2 Carbohydrate Servings Exchanges: 2 starch, 1 vegetable, 1/2 medium-fat meat, 1 fat TIP: Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market. -- Makes 6 servings, 1 1/2 cups each ACTIVE TIME: 20 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Easy 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 or reduced-sodium chicken broth 1/4 cup reduced-sodium soy sauce 2 teaspoons chile-garlic sauce, or to taste 4 cups thinly sliced tender bok choy greens 8 ounces fresh Chinese-style (lo mein) noodles 1/2 cup chopped fresh cilantro 1. Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes. 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. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro. NUTRITION INFORMATION: Per serving: 251 calories; 7 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 39 g carbohydrate; 13 g protein; 7 g fiber; 639 mg sodium; 191 mg potassium. Nutrition bonus: Vitamin A (45% daily value), Vitamin C (40% dv), Fiber (27% dv), Iron (20% dv). 2 Carbohydrate Servings Exchanges: 2 starch, 1 vegetable, 1/2 medium-fat meat, 1 fat TIP: Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market. -- Spicy Tofu Hot Pot Makes 6 servings, 1 1/2 cups each 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 chili-garlic sauce, or to taste 4 cups thinly sliced tender bok choy greens 8 ounces fresh Chinese-style (lo mein) noodles 1/2 cup chopped fresh cilantro 1. Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes. 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. Stir in sugar, broth, soy sauce and chili-garlic sauce; cover and bring to a boil. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro. NUTRITION INFORMATION: Per serving: 251 calories; 7 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 39 g carbohydrate; 13 g protein; 7 g fiber; 639 mg sodium; 191 mg potassium. Nutrition bonus: Vitamin A (45% daily value), Vitamin C (40% dv), Fiber (27% dv), Iron (20% dv). 2 Carbohydrate Servings Exchanges: 2 starch, 1 vegetable, 1/2 medium-fat meat, 1 fat TIP: Chili-garlic sauce is a spicy blend of chilis, garlic and other seasonings; it is found in the Asian section of the market. Quote Link to comment Share on other sites More sharing options...
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