Spicy Tofu With Lemongrass Stir-Fry

• 8 ounces Hodo Soy Firm Tofu diced (or 1 lb precooked medium shrimp)
• 2 stalks lemongrass outer leaves removed, trimmed and minced
• 1 tablespoon ginger minced, fresh
• 1 teaspoon vietnamese chile paste or Tabasco
• 1 tablespoon lime juice fresh
• 1 tablespoon rice wine found in Asian section of grocery store
• 1/2 cup lowfat coconut milk canned
• 1/4 cup vegetable broth
• 1 tablespoon low sodium soy sauce
• 1 teaspoon dark sesame oil
• 1 teaspoon canola oil
• 4 carrots medium, cut into thin strips
• 8 shiitake mushrooms medium, thinly sliced
• 1 cup broccoli florets fresh
• 1/2 cup green onions diagonally sliced
• 1 cup long-grain brown rice
• 2 cups vegetable broth or water
• 1 bay leaf

1. Combine tofu, lemongrass, ginger, chile paste, lime juice, and rice wine in a small bowl and toss. Cover and refrigerate 30 minutes. Mix coconut milk, broth, soy sauce, and sesame oil in a bowl; set aside. Coat a large saute pan with canola oil and set over medium-high heat. Add tofu and saute, stirring, for 2 or 3 minutes. Add carrots, mushrooms, and broccoli and saute, stirring, for another 2 or 3 minutes. Stir in coconut milk mixture and onions and cook 5 minutes or until vegetables are tender. (If using shrimp, toss in last, just long enough to heat.) Combine rice, broth, and bay leaf in saucepan over medium heat and simmer, covered, 25 to 30 minutes or until rice absorbs all liquid. Remove from heat. Discard bay leaf. Place equal portions of cooked brown rice on each plate and top with stir-fry.

shrimp, stalks lemongrass outer, ginger, lime juice fresh, rice wine, coconut milk, vegetable broth, soy sauce, dark sesame oil, canola oil, carrots, mushrooms, broccoli florets fresh, green onions, longgrain brown rice, vegetable broth, bay leaf

Taken from www.yummly.com/recipe/Spicy-tofu-with-lemongrass-stir-fry-361119 (may not work)