© Keller & Keller
Active Time
Total Time
30 MIN
Serves : 4

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  

How to Make It

Step 1    

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.

Step 2    

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.


One Serving 223 cal, 12 gm fat, 4.7 gm saturated fat, 16 gm carb, 2 gm fiber.

Serve With

Steamed rice.

You May Like