We went to Basil and Lime on Saturday night with some good friends. There was a curry with zucchini and tofu on their menu so we ordered it. It was delicious! So today,
since we had a few left over squash from the Farmers Market, I decided to make a similar dish. I got the basic recipe from Allrecipes.com and tweaked it. Here's my version.
1 tbsp. canola oil
1 12 ounce package extra firm tofu, drained and cubed
1 tbsp. seasoned salt
1 small onion, sliced
2 zucchinni, cut in half lengthwise and sliced 1/2" thick(I removed some of skin with peeler)
3 cloves garlic, minced
1 10 oz. can coconut milk
1 1/2 tsp. green curry paste
2 tbsp. fish sauce
2 stalks lemongrass, white part only, chopped fine
1/4 cup chopped cilantro
Heat oil in large skillet over medium high heat. Add tofu cubes, sprinkle with seasoned salt and fry till golden on all sides, stirring occassionaly - approx. 15 minutes. Remove and drain on paper towels.
Add zucchini, onions and minced garlic to same pan and saute until tender. Add coconut milk, curry paste, lemongrass, cilantro and fish sauce. Return tofu to pan. Simmer over low heat for 15 minutes.
Serve with white, brown, or jasmine rice.
Variations: Add mushrooms, carrots, green peppers, water chestnuts, chicken, shrimp.
Adjust seasonings to your taste. You can also add fresh basil.
Makes approx. 6 servings.
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