Kitchen Sink Tofu Vegetable Hot Pot with Creamy Coconut Milk

Directions

1. 1
   Heat the oil in a large saucepan over medium heat.
2. 2
   Add the shallots and saute for 3 minutes.
3. 3
   Add the ginger, turmeric, chile, and garlic, and saute for 1 minute.
4. 4
   Add the cabbage, mushrooms, and carrot, and saute for 3 minutes.
5. 5
   Stir in the coconut milk, ¼ cup water, soy sauce, and salt. Bring the mixture to a boil, add the tofu, and reduce the heat to medium-low.
6. 6
   Let the mixture simmer for 5 minutes.
7. 7
   Add the tomato and continue to cook for 4 minutes, stirring occasionally. If it's too thick, add the remaining water as needed.
8. 8
   Stir in the basil and green onions, turn off the heat, and let it sit for 2 minutes.
9. 9
   Serve over rice with lime wedges on the side for squeezing.