Sweet and Sour Barley-Tofu Hot Pot

Tags

lunch idea

Categories


Ingredients

  • 4 cups low-sodium no-chicken broth
  • 1 28-oz can diced tomatoes
  • 1/4 cup apple cider vinegar
  • 1 Tbsp light brown sugar
  • 2 Tbsp Sriracha sauce (or to taste)
  • 4 cups thinly sliced savoy cabbage
  • 2 medium parsnips, chopped (1 cup)
  • 1 medium carrot, chopped (1/2 cup)
  • 1 yellow onion, sliced (1 1/2 cups)
  • 1 cup quick-cooking barley
  • 1 12-oz pkg firm silken tofu, drained and cubed

Directions

Combine broth, tomatoes, vinegar, brown sugar, Sriracha, and 1 cup water in large saucepan. Add cabbage, parsnips, carrot, and onion; cover, and bring to boil. Add barley, reduce heat to medium low, cover, and simmer 15 minutes, or until barley has softened. Stir in tofu, and simmer 5 minutes more.

  • Ingredients11
  • Servings4
  • Calories384

Nutrients Per Serving

  • Per 2 cup serving
  • Protein: 15 g
  • Fat: 3 g
  • Carbohydrates: 73 g
  • Fiber: 14 g
  • Sodium: 800 mg