Categories: Casseroles-one dish meals
Ingredients
- 1 tsp. vegetable oil
- cooking spray
- 1 cup thinly sliced shallots
- 1 Tbsp. matchstick-cut peeled fresh ginger
- 1 tsp. ground turmeric
- 1 Serrano chili, thinly sliced, seeds removed
- 1 garlic clove, minced
- 1 1/2 cups shredded green cabbage
- 1 cup sliced shitake mushroom caps
- (about 3 oz.)
- 1/2 cup diagonally cut carrot slices
- (1/4 inch thick)
- 1 cup water
- 1/4 cup low-sodium soy sauce
- 1/2 tsp. salt
- 14 oz. can light coconut milk
- 1 lb. firm tofu, cut into 1-inch cubes
- 2 medium tomatoes, cut into 1-inch thick
- wedges
- 1/2 cup torn fresh basil leaves
- 1/4 cup sliced (1 inch) green onions
- 4 lime wedges
Directions
- In a large saucepan coated with cooking spray, heat the oil over medium-high heat. Add the shallots and sauté for 2 minutes.
- Reduce heat to medium. Add ginger, turmeric, chili and garlic. Sauté 1 minute, stirring constantly
- Add cabbage, mushrooms and carrot and cook for 2 minutes, stirring occasionally.
- Stir in the water, soy sauce, salt and coconut milk; bring to a boil. Add tofu, reduce heat and simmer for 5 minutes.
- Add tomatoes and simmer 3 minutes.
- Stir in the basil and green onions and serve immediately. Garnish with lime wedges.