Ingredients

• 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

Directions

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.

Notes

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

Serve With

Steamed rice.