Tofu Vegetable Hot Pot

• 1 teaspoon vegetable oil
• Cooking spray
• 1 cup thinly sliced shallots
• 1 tablespoon matchstick-cut peeled fresh ginger
• 1 teaspoon ground turmeric
• 1 serrano chile, thinly sliced
• 1 garlic clove, minced
• 1 1/2 cups shredded green cabbage
• 1 cup sliced shiitake mushroom caps (about 3 ounces)
• 1/2 cup (1/4-inch-thick) diagonally cut carrot
• 1 cup water
• 1/4 cup low-sodium soy sauce
• 1/2 teaspoon sea salt
• 1 (14-ounce) can light coconut milk
• 1 pound water-packed firm tofu, drained and cut into 1-inch cubes
• 2 tomatoes, cut into 1-inch-thick wedges
• 1/2 cup torn fresh basil leaves
• 1/4 cup (1-inch) sliced green onions
• 2 cups hot cooked jasmine rice
• 4 lime wedges

1. Heat oil in a large nonstick 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, mushroom, 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.

vegetable oil, cooking spray, shallots, matchstick, ground turmeric, serrano chile, garlic, green cabbage, shiitake mushroom, carrot, water, soy sauce, salt, light coconut milk, water, tomatoes, basil, green onions, jasmine rice, lime wedges

Taken from www.myrecipes.com/recipe/tofu-vegetable-hot-pot (may not work)