Tofu Vegetable Hot Pot

Name: Tofu Vegetable Hot Pot
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters torn fresh basil leaves; 118 milliliters (1/4-inch-thick) diagonally cut carrot; 473 milliliters hot cooked jasmine rice; 1 garlic clove, minced; 1 Tbsp matchstick-cut peeled fresh ginger; 355 milliliters shredded green cabbage; 59 milliliters (1-inch) sliced green onions; 1 teaspoon ground turmeric; 397 grams light coconut milk; 4 lime wedges; 59 milliliters low-sodium soy sauce; 1 teaspoons sea salt; 1 serrano chile, thinly sliced; 237 milliliters thinly sliced shallots; 85 grams cup sliced shiitake mushroom caps (about; 2 tomatoes, cut into 1-inch-thick wedges; 1 teaspoon vegetable oil; 237 milliliters water; 454 grams water-packed firm tofu, drained and cut into 1-inch cubes

Tofu Vegetable Hot Pot might be just the main course you are searching for. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains around 27g of protein, 9g of fat, and a total of 361 calories. This recipe serves 4. A mixture of ground turmeric, sea salt, jasmine rice, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the light coconut milk you could follow this main course with the Lemon Coconut Milk Scones (with Blackberry Chia Jam) as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.