Tofu Vegetable Hot Pot

Ingredients

• 1 pound water-packed firm tofu, drained and cut into 1-inch cubes
• 1 cup water
• 1 teaspoon vegetable oil
• 1 serrano chile, thinly sliced
• 4 lime wedges
• 2 cups hot cooked jasmine rice
• ¼ cup (1-inch) sliced green onions
• + 13 more ingredients
• • ½ cup torn fresh basil leaves
  • 2 tomatoes, cut into 1-inch-thick wedges
  • 1 (14-ounce) can light coconut milk
  • ¼ cup low-sodium soy sauce
  • ½ cup (1/4-inch-thick) diagonally cut carrot
  • ½ teaspoon sea salt
  • 1 cup sliced shiitake mushroom caps (about 3 ounces)
  • 1 ½ cups shredded green cabbage
  • 1 garlic clove, minced
  • 1 teaspoon ground turmeric
  • 1 tablespoon matchstick-cut peeled fresh ginger
  • 1 cup thinly sliced shallots
  • Cooking spray

Heat oil in a large nonstick saucepan coated with cooking spray over medium-high heat. Add shallots; sauté 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. Stir ...

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