Sweet and Sour Barley-Tofu Hot Pot

• 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 (1 1/2 cups)
• 1 cup quick-cooking barley
• 1 12-oz. pkg. firm silken tofu, drained and cubed

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

lowsodium, tomatoes, apple cider vinegar, light brown sugar, sriracha sauce, cabbage, parsnips, carrot, yellow onion, barley, silken

Taken from www.vegetariantimes.com/recipe/sweet-and-sour-barley-tofu-hot-pot/ (may not work)