Thursday, August 9, 2007

Spicy Tofu and Zucchini with Lemongrass, Lime and Basil

This recipe (based largely on this recipe with a few changes) combines pretty much all of the most delicious of savory flavors and the lemongrass smells amazing while cooking up on your stove.

1 lb extra-firm tofu, cubed
1 medium zucchini, cut into 1/2-inch half-rounds
1 jalapneo chile, seeded and thinly sliced
1 4-inch piece lemongrass, minced
1 medium shallot, thinly sliced
1/2 cup vegetable broth
2 tablespoons soy sauce
2 tsp lime juice
1/4 cup basil leaves, julienned

Heat some cooking spray in a large wok over high heat and add the tofu. Cook the tofu until it starts to brown and then add in the zucchini. Cook the tofu until it is well browned on all sides,

Add the jalapeno, lemongrass, and shallot. Cook, stirring occasionally, until the zucchini is soft, 1-2 more minutes.

Add the vegetable broth, soy sauce and lime juice and cook until the broth thickens, 1-2 more minutes. Stir in the basil. Serve over a bed of rice noodles or another grain of your choice.

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