 |
| Thai-style vegetables and tofu stir-fry |
This is a quick and tasty vegetarian dish that even hardy carnivores would love. Cancel the rice and it's a hearty low-crab dish
Serves 4
Prep Time 15 minutes
Cooking Time 15 minutes
Thai-style vegetables and tofu stir-fry ingredients: 1 tablespoon vegetable oil. 1 medium-sized onion, thinly sliced. 1 tablespoon finely grated fresh ginger. 1 garlic clove, minced. 1 teaspoon ground turmeric. 4 large shiitake mushrooms, stems discarded and caps sliced into strips. 2 cups small cauliflower florets. 1 medium-sized carrot, sliced. 4 medium-sized ripe tomatoes, cut into quarters. 1 and 1/4 cups unsweetened coconut milk. 1 cup firm tofu, cut into 1-inch cubes, fried until golden brown, and drained. 1/2 cup water. 2 tablespoons soy sauce. 1/2 cup coarsely chopped basil leaves. 1 bird's eye or Thai red chili, thinly sliced crosswise. Steamed rice, to serve
Thai-style vegetables and tofu stir-fry recipe: 1- Heat oil in a large wok. Saute onion, ginger, and garlic over moderately high heat for 2 minutes. Add turmeric and cook for a few seconds. 2- Add shiitake mushrooms, cauliflower, and carrot; saute for 3 minutes. 3- Add tomatoes, coconut milk, fried tofu, water, and soy sauce. Simmer over moderately high heat, stirring occasionally, until vegetables are cooked, about 4 minutes. Stir in chopped basil and chilies. Transfer to plates and serve with steamed rice. By then, the tofu and Vegetable Stir-Fry is ready
