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
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.
Notes
One Serving 223 cal, 12 gm fat, 4.7 gm saturated fat, 16 gm carb, 2 gm fiber.
Serve With
Steamed rice.
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Aggregate Rating value: 3
Review Count: 2
Worst Rating: 0
Best Rating: 5
Author Name: frudes2
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.
Review Rating: 1
Date Published: 2017-01-12
