4 ounces shiitake mushrooms- de-stemmed and sliced
4 ounces tofu- cut into 3/4 inch cubes
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
Heat oil In a large heavy bottom pot or skillet over medium heat. Add shallots and saute until golden and tender about 5-6 minutes. Add lemongrass, garlic, ginger and turmeric and saute 2 more minutes.