Sweet and Sour Barley-Tofu Hot Pot
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