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
- 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.
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)