The light coconut milk in this Thai-style vegetable stir-fry creates a silky sauce. The tofu is remarkably nutritious, and recent research on soy has shown that it can significantly lower total cholesterol.
More Tofu Recipes
1 tablespoon vegetable oil
1 medium onion, thinly sliced lengthwise
1 tablespoon finely grated fresh ginger
1 garlic clove, very thinly sliced
1 large jalapeño, thinly sliced crosswise with seeds
1 teaspoon turmeric
4 large shiitake mushrooms, stems discarded, caps thickly sliced
2 cups small broccoli florets
1 medium carrot, thinly sliced crosswise
3 canned plum tomatoes, chopped
1 1/4 cups light unsweetened coconut milk
1 pound firm tofu, cut into 1-inch cubes
1/2 cup water
2 tablespoons soy sauce
1/2 cup coarsely chopped basil leaves
Lime wedges, for serving
How to Make It
In a large skillet or wok, heat the vegetable oil. Add the onion along with the ginger, garlic and jalapeño and stir-fry over moderately high heat for 2 minutes. Add the turmeric, then add the shiitake mushrooms, broccoli and carrot and stir-fry for 3 minutes.
Add the tomatoes, coconut milk, tofu, water and soy sauce to the skillet and simmer over moderately high heat, stirring a few times, until the vegetables are al dente, about 4 minutes. Stir the chopped basil into the vegetables, transfer to plates and serve immediately with lime wedges.