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Spicy Tofu Hotpot

kept byXByron
recipe byEating Well

14 ounces firm tofu, preferably water-packed
2 teaspoons canola oil
2 tablespoons grated fresh ginger
6 cloves garlic, minced
4 ounces fresh shiitake mushrooms, stemmed and sliced (about 2 cups)
1 tablespoon brown sugar
4 cups vegetable broth, or reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 teaspoons chile-garlic sauce, or to taste
4 cups thinly sliced tender bok choy greens
8 ounces fresh Chinese-style (lo mein) noodles
1/2 cup chopped fresh cilantro



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