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.
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