Spicy Tofu And Lemongrass Stir-Fry

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8 oz firm tofu, diced (or 1 lb precooked medium shrimp)

2 stalks lemongrass (outer leaves removed), trimmed and minced

1 tablespoon minced fresh ginger

1 teaspoon Vietnamese chile paste (or Tabasco)

1 tablespoon fresh lime juice

1 tablespoon rice wine (found in Asian section of grocery store)

1/2 cup canned lowfat coconut milk

1/4 cup vegetable broth

1 tablespoon low-sodium soy sauce

1 teaspoon dark sesame oil

1 teaspoon canola oil

4 medium carrots, cut into thin strips

8 medium shiitake mushrooms, thinly sliced

1 cup fresh broccoli florets

1/2 cup diagonally sliced green onions

1 cup long-grain brown rice

2 cups vegetable broth or water

1 bay leaf

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