2 tablespoons canola oil
1 medium onion, sliced thinly
2 large cloves garlic, sliced thinly
1 tablespoon turmeric
2 Thai chilies or 1 Serrano chili, sliced thinly (deseed if you want less heat)
1 1/2 tablespoons grated gingerroot
1 12-oz package cremini mushrooms, or Baby Bellas, or 1 cup shiitakes, sliced thin (discard stems if using shiitake)
1 large bunch broccoli, cut into florets, stem peeled and sliced thin or reserved for another use
2 large carrots, sliced thinly
5 plum tomatoes, chopped
1 14-oz can regular or light coconut milk
1 pound extra-firm tofu, cut into 1-inch cubes (can also be deep-fried or pan-fried before adding to recipe)
1/2 cup water
3 tablespoons fish sauce
salt to taste
leaves from sprig of Thai basil, chopped
juice of half a lime
Heat oil in a large skillet over medium-high heat. Add onion, garlic, ginger, and pepper. Stir-fry 2 minutes. Add turmeric, mushrooms, broccoli and carrot. Stir-fry 3 minutes. Add tomatoes, coconut milk, tofu, water, and fish sauce. Cook, stirring occasionally, 4 minutes. Adjust seasoning Add basil and lime juice. Stir one more time and serve. Yummy over brown rice.
I like this with some HEAT, however my kids don’t. When using the peppers I either add it to my dish, or have a small portion in another skillet to which I add it. Or, if you want some controlled heat, put the peppers in a tea bag and secure it to the side of the skillet. Take it out when the dish is as hot as you like it to be.
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