Thai-Style Tofu and Vegetables

• FAST
• HEALTHY
• VEGETARIAN

Ingredients

1. 1 tablespoon vegetable oil
2. 1 medium onion, thinly sliced lengthwise
3. 1 tablespoon finely grated fresh ginger
4. 1 garlic clove, very thinly sliced
5. 1 large jalapeño, thinly sliced crosswise with seeds
6. 1 teaspoon turmeric
7. 4 large shiitake mushrooms, stems discarded, caps thickly sliced
8. 2 cups small broccoli florets
9. 1 medium carrot, thinly sliced crosswise
10. 3 canned plum tomatoes, chopped
11. 1 1/4 cups light unsweetened coconut milk
12. 1 pound firm tofu, cut into 1-inch cubes
13. 1/2 cup water
14. 2 tablespoons soy sauce
15. 1/2 cup coarsely chopped basil leaves
16. Lime wedges, for serving

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.
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.