Tofu Vegetable Hot Pot Recipe

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Tofu Vegetable Hot Pot
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Ingredients:

Directions:

  1. Heat oil in a large nonstick saucepan coated with cooking spray over medium-high heat. Add shallots; sauté 2 minutes. Reduce heat to medium. Add ginger, turmeric, chile, and garlic; cook 1 minute, stirring constantly. Add cabbage, mushroom, and carrot; cook 2 minutes, stirring occasionally.
  2. Stir in water, soy sauce, salt, and coconut milk; bring to a boil. Add tofu. Reduce heat; simmer 5 minutes. Add tomato; simmer 3 minutes. Stir in basil and onions. Serve over rice with lime wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 664.68 Kcal (2783 kJ)
Calories from fat 61.64 Kcal
% Daily Value*
Total Fat 6.85g 11%
Cholesterol 31.07mg 10%
Sodium 1063.54mg 44%
Potassium 474.44mg 10%
Total Carbs 126.27g 42%
Sugars 11.07g 44%
Dietary Fiber 6.69g 27%
Protein 24.1g 48%
Vitamin C 37.8mg 63%
Vitamin A 0.1mg 3%
Iron 1.8mg 10%
Calcium 66.1mg 7%
Amount Per 100 g
Calories 122.96 Kcal (515 kJ)
Calories from fat 11.4 Kcal
% Daily Value*
Total Fat 1.27g 11%
Cholesterol 5.75mg 10%
Sodium 196.75mg 44%
Potassium 87.77mg 10%
Total Carbs 23.36g 42%
Sugars 2.05g 44%
Dietary Fiber 1.24g 27%
Protein 4.46g 48%
Vitamin C 7mg 63%
Iron 0.3mg 10%
Calcium 12.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.1
    Points
  • 17
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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