If you thought cooking tofu was tedious, here is a quick and easy recipe for tofu. A combination of pan-fried tofu and vegetables cooked in chicken broth. Basil and lemongrass add an Oriental touch.
10 oz. extra-firm tofu
1 medium zucchini
2 tablespoons vegetable oil
1 habanero chili, 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
Cut the tofu into bite-size cubes. Cut the zucchini in half lengthwise and then slice the halves about 1/4-inch thick.
Heat the oil in a large non-stick skillet over a high heat. Just when the oil begins to smoke, add the tofu and zucchini. Toss the tofu and zucchini in the pan and then let them cook till browned.
Add the habanero, lemongrass and shallot. Cook till the zucchini is tender.
Pour in the chicken broth, fish sauce and lime juice and cook until the broth thickens. Sprinkle the sliced basil on top just before serving.