Spicy Tofu Hotpot

• 14 ounces tofu firm
• 2 teaspoons canola oil
• 2 tablespoons ginger grated fresh
• 6 cloves garlic minced
• 2 cups mushrooms, shiitake stemmed and sliced, about 4 ounces
• 1 tablespoon brown sugar, light
• 4 cups stock vegetable
• 1/4 cup soy sauce, sodium reduced
• 1 x chili garlic sauce to taste
• 4 cups bok choy thinly sliced tender, greens
• 8 ounces chinese flour noodles fresh
• 1/2 cup cilantro chopped fresh

1. Drain and rinse tofu; pat dry.
2. Cut the block into 1-inch cubes.
3. Heat oil in a Dutch oven over medium heat.
4. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute.
5. Add mushrooms and cook until slightly soft, 2 to 3 minutes.
6. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil.
7. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes.
8. Raise heat to high and add the noodles, pushing them down into the broth.
9. Cook, covered, until the noodles are tender, 2 to 3 minutes.
10. Remove from the heat and stir in cilantro.

firm, canola oil, ginger, garlic, mushrooms, brown sugar, stock vegetable, soy sauce, garlic sauce, bok choy, cilantro

Taken from recipeland.com/recipe/v/spicy-tofu-hotpot-49107 (may not work)