⏱ 30 min 🔥 292 kcal 💪 19.2 g protein 🥬 5.7 g fiber 🥘 3 servings
Ingredients
1 container (14 oz) firm tofu, cut into 1/3 inch thick slices, pat dry
2 tbsp vegetable oil
5-6 slices of ginger root
2 cloves of garlic
3 stalks of fresh lemongrass, minced
1 small onion, cut into chunks
1 medium carrot, peeled and sliced
2 medium size zucchini, cut into chunks
2 cups of snow peas, remove the tips and strings, each cut into 2 pieces
2 medium stalks of celery, cut into chunks
5 Thai chili, gently press down with your knife
1 tbsp fish sauce (swap with soy sauce to make it vegan)
1/2 tbsp oyster sauce (swap with vegan oyster sauce or soy sauce to make it vegan)
1/4 cup water
10 fresh basil leaves
Instructions
Heat up 1 tbsp of vegetable oil in a skillet on medium heat, add the tofu slices, pan sear the tofu until the surface is golden and crispy, turn over to sear the other side, remove from the pan.
In the same skillet, add 1 tbsp of vegetable oil and turn to medium high heat, add the lemongrass, ginger, onion, garlic, and carrots, saute for a few minutes until fragrant and onion turn translucent.
Add zucchini, snow peas, celery, and Thai chili, saute for another 2-3 minutes.
Add the tofu, fish sauce, oyster sauce, and water, mix and let it simmer for another few minutes.
Top it with fresh basil leaves.
Notes
Pan sear the tofu not only makes them golden and crispy, but also turn them into sponges so that they can take up more favor from the sauce.
Gently crush the Thai chili will keep their shape and allow small amount of heat to release. If you love spicy food, feel free to chop up the chili.
I got a bunch of Thai chili from farmers' market. I picked them off the branches, washed and dried them with a paper towel, and freeze them in a Ziplock bag to keep the freshness.
Fish sauce and lemongrass are the key ingredients that make this dish "Thai". However, if you want to make it vegan, you can use soy sauce to replace fish sauce and oyster sauce in the recipe.
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