Spicy Tofu And Zucchini With Lemongrass, Lime And Basil
serves 2-4
This is a light, spicy dish. The lemongrass gives it a more complex flavor that goes well with couscous or quinoa. Check out the "goes with..." tab on the left for more options.
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 or vegetable broth
2 tablespoons fish sauce
juice of 1/2 lime
8-10 basil leaves, thinly sliced
prep: 10 minutes
total: 20 minutes
large non-stick skillet
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.
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.
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