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Sweet and Sour Barley-Tofu Hot Pot

This Asian-inspired stew is made with barley instead of rice or noodles. Quick-cooking barley is flattened (like rolled oats) and par-boiled, but still retains most of its fiber. Find it in the oatmeal or rice aisle.

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This Asian-inspired stew is made with barley instead of rice or noodles. Quick-cooking barley is flattened (like rolled oats) and par-boiled, but still retains most of its fiber. Find it in the oatmeal or rice aisle.

Servings
4

Ingredients

  • 4 cups low-sodium no-chicken broth
  • 1 28-oz. can diced tomatoes
  • 1/4 cup apple cider vinegar
  • 1 Tbs. light brown sugar
  • 2 Tbs. 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 (11/2 cups)
  • 1 cup quick-cooking barley
  • 1 12-oz. pkg. firm silken tofu, drained and cubed

Preparation

Combine broth, tomatoes, vinegar, brown sugar, sriracha, and 1 cup water in large saucepan. Add cabbage, parsnips, carrot, and onion; cover, and bring to a 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.

Nutrition Information

  • Calories 384
  • Carbohydrate Content 73 g
  • Cholesterol Content 0 mg
  • Fat Content 3 g
  • Fiber Content 14 g
  • Protein Content 15 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 800 mg
  • Sugar Content 18 g