The recent tumultuous events in my personal life explains the recent lack of postings… well, that and the lack of interest in cooking because of this heat. But, during this crazy time I have thankfully been getting lots of love from my friends. Much of this love has been in the form of emotional support, but there has also been a good amount of food shared during this difficult time, and I wanted to thank some of the ladies with a dinner at my house a few days ago. They all said they liked the recipes, so here they are…
lemongrass tofu (vegan)
one block of tofu (super firm is best), chopped into squares
two lemongrass stalks, ground in the food processor
one or two Thai red chilies, chopped or processed
1 tsp turmeric
2 tsp sugar or sucanat
½ tsp sea salt (optional)
1½ tbsp soy sauce
4 tbsp oil (peanut or coconut is best)
½ cup yellow onion, chopped
2 shallots, chopped
1 tsp garlic, chopped
handful of thai basil
I like to use the food processor for most ingredients in this recipe. First I roughly chop the lemongrass and chili, then put them in the processor and whiz until they are as small as possible- it will still be a bit stalk-y. take out the lemongrass/chili and mix in a bowl with soy sauce, sugar, salt, turmeric and salt, if using. Mix well and then add tofu, allowing it to marinate for half hour up to six hours. Roughly chop the onion, shallots, and garlic and toss those in the food processor too. Set aside until tofu is ready.
Heat up oil in the pan and toss in onion/shallots and cook until browned, then add tofu mix and cook for about 15 minutes, until it starts to brown. You can add veggies at this point, or cook them separately in some coconut oil and then serve on the side. I served this with longbeans, napa cabbage, and pak choi and coconut brown rice. Coconut rice can be made using half coconut milk and half water, cooking rice as usual.