Spicy Tofu and Lemongrass Stir-Fry

Stir-Fry:
8 oz. firm tofu, diced (or 1 lb. precooked med. shrimp)
2 stalks lemongrass (outer leaves removed), trimmed and minced
1 tbsp. minced fresh ginger
1 tsp. Tabasco
1 tbsp. fresh lime juice
1 tbsp. rice wine
1/2 c. low-fat coconut milk
1/4 c. vegetable broth
1 tbsp. low-sodium soy sauce
1 tsp. dark sesame oil
1 tsp. canola oil
4 med. carrots, cut into thin strips
8 shiitake mushrooms, thinly sliced
1 c. fresh broccoli florets
1/2 c. diagonally sliced green onions

Toss tofu, lemongrass, ginger, Tabasco, lime juice, and rice wine in a bowl. Cover and refrigerate 30 minutes. Meanwhile, mix coconut milk, broth, soy sauce, and sesame oil in a bowl; set aside. Coat large saute pan with canola oil and set over medium-high heat. Saute tofu, stirring, 2 or 3 minutes. Add carrots, mushrooms, and broccoli and saute, stirring, another 2 or 3 minutes. Stir in coconut milk mixture and onions and cook 5 minutes more or until vegetables are tender. (If using shrimp, toss it in last, just long enough to heat.)

Rice:
1 c. long-grain brown rice
2 c. vegetable broth or water
1 bay leaf

Combine rice, broth, and bay leaf in saucepan over medium heat and simmer, covered, for 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.

Makes 4 servings.