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.
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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.
Review Body: We loved this recipe and I will definitely make it again. We did it during the Daniel Fast and it was an excellent vegan option over brown rice. For the tofu, i pressed out water, sprinkled some cumin, chili powder, salt and turmeric over it and sautéed it in coconut oil for about 15 minutes in a cast iron skillet and then put it in the oven (in the skillet) for 10 more minutes. It was a perfect texture in the dish and not soggy at all. The whole meal took me less than 30 minutes to prepare, with chopping and everything. I can't wait for the leftovers tomorrow for lunch!
Review Rating: 5
Date Published: 2017-08-16
Author Name: Sunandstars
Review Body: Eh...this recipe made me want to cry when I was done. I'm somewhat newer to cooking, but I've cooked with tofu and stir fries before. I'm probably just slow, but this recipe took 2 hours to make. The overall flavor was okay, too coconutty for my taste. I don't really like tomatoes that much, so I didn't add them. When you cook with tofu, you're always supposed to press the water out of it. This recipe didn't say to do that, but I knew that it has to be done anyway. All tofu I've had has always been small pieces, and even marinating and baking 1/2 inch cubes leaves the inside mushy, flavorless, and raw. Cutting 1 inch cubes and cooking them for only 4 minutes didn't sound right at all, so I cut a 12 ounce package of tofu into 1/4 inch cubes. I cooked everything as the recipe said, but when I added the tofu it was just way too much. I ended scooping a cup's worth of the tofu out, and I already was using a smaller amount of tofu than what the recipe called for. It was still too much tofu. A half block would be plenty. Simmered for 4 minutes, and the tofu had no flavor and the same texture as it did coming straight out of a package. It seems that the tofu is basically cut and heated up in this recipe.