Today’s lunch. It was delicious alongside brown basmati rice. Here’s the recipe:
Spicy tofu and zucchini with lemongrass, lime and basil
10 ounces extra-firm tofu, cubed
1 medium zucchini, cut into 1/2-inch half-rounds
2 tablespoons vegetable oil
1 habanero chile, seeded and thinly sliced
1 4-inch piece lemongrass, minced
1 medium shallot, thinly sliced
1/2 cup low-sodium chicken broth
2 tablespoons fish sauce
juice of 1/2 lime
8-10 basil leaves, thinly sliced
1. Cut the tofu into bite-size cubes. Cut the zucchini in half lengthwise, then slice the halves crosswise into 1/4-inch half-rounds. Prep the remaining ingredients.
2. Heat the oil in a large non-stick skillet over high heat. When it’s almost smoking, add the tofu and zucchini. Shake the pan briefly, then leave the tofu and zucchini alone to brown well, 1-2 minutes.
3. Add the habanero, lemongrass and shallot. Cook, stirring occasionally, until the zucchini is soft, 1-2 more minutes.
4. Add the chicken broth, fish sauce and lime juice and cook until the broth thickens, 1-2 more minutes. Stir in the basil.