OH my GOODNESS. This dish is seriously yummy and so nutritionally dense. J-Lo, my coworker, surprised me with a bowl of this amazing dish today at work. I had to ask her to share her recipe!
With no added sugar…. I give you my version of a hot pot. No rice noodles are used in this dish either. This will ensure you get the most nutrition coming from the barley!
4 cups low sodium veggie broth
1 28oz can diced tomatoes
1/4 cup Apple cider vinegar
2 tbs sriracha sauce
1/2 head Savoy cabbage thinly chopped
2 cups chopped oyster mushrooms
2 Chinese eggplants diced into quarters
1 yellow onion
1 tbsp dried basil
Coarse Salt and pepper
1/2 cup chopped fresh cilantro (optional)
1 cup pot barley
1 package (12 oz.) medium or firm tofu cut into 1×1 cm cubes
Combine broth, tomatoes, vinegar, sriracha sauce and 1 cup water in large pot. Add vegetables, cover and bring to a boil. Add basil and barley and reduce heat to a simmer. Cook for 20 min. You can cook longer if you like softer barley but I like mine a little crunchy.
Taste and add salt and pepper as needed. Don’t under season. This is a big mistake people make. I added approximately 1 tbsp of salt and 2 tsp cracked pepper.
Add tofu and simmer for 5 min more.
Turn off heat and add cilantro.
Serve and enjoy!
Don’t be alarmed if it thickens tomorrow. That’s just the barley absorbing more liquid. 🙂
Everyone this is a must-try dish! A big thank-you to J-Lo for sharing…You da best!