Sweet and Sour Barley-Tofu Hot Pot Recipes from Food4Life

Ingredients

• 4 cups low-sodium no-chicken broth
• 1 28-oz can diced tomatoes
• 1/4 cup apple cider vinegar
• 1 Tbsp light brown sugar
• 2 Tbsp 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