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Tofu Vegetable Hot Pot

Author: Mandarin Palace

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Ingredients
(Serves: 4 people)

• 1 tsp. cooking oil
• 1 cup thinly sliced shallots
• 1 tbsp. cut peeled fresh ginger
• 1 tsp. ground turmeric
• 1 chile, thinly sliced
• 1 garlic clove, (crushed)
• 1 1/2 cups shredded Chinese cabbage
• 1 cup Chinese long beans (1-inch pieces on the diagonal)
• 1 cup sliced mushrooms (about 3 ounces)
• 1/2 cup diagonally cut carrot (1/4 inch thick)
• 1 cup water
• 1/4 cuplow-sodium soy sauce
• 1/2 tsp. sea salt
• 1 14-oz. can light coconut milk
• 1 lb. water-packed firm tofu, drained and cut into 1-inch pieces
• 2 tomatoes, cut into 1-inch thick wedges
• 1/2 cup torn fresh basil leaves
• 1/4 cup sliced onions (1-inch)
• 2 cups hot cooked jasmine rice
• 4 lime wedges

Directions
1. Heat oil in a large non-stick saucepan coated with cooking spray over medium-high heat. Add shallots. Saute 2 minutes. Reduce heat to medium. Add ginger, turmeric, chile and garlic. Cook 1 minute, stirring constantly. Add cabbage, long beans, mushrooms and carrot. Cook 2 minutes, stirring occasionally. 

2. Stir in water, soy sauce, salt and coconut milk. Bring to a boil. Add tofu. Reduce heat, simmer 5 minutes. Add tomato. Simmer 3 minutes. Stir in basil and onions. Serve over rice with lime wedges.