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

1. In a large saucepan coated with cooking spray, heat the oil over medium-high heat. Add the shallots and sauté for 2 minutes.
2. Reduce heat to medium. Add ginger, turmeric, chili and garlic. Sauté 1 minute, stirring constantly
3. Add cabbage, mushrooms and carrot and cook for 2 minutes, stirring occasionally.
4. Stir in the water, soy sauce, salt and coconut milk; bring to a boil. Add tofu, reduce heat and simmer for 5 minutes.
5. Add tomatoes and simmer 3 minutes.
6. Stir in the basil and green onions and serve immediately. Garnish with lime wedges.

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