Tofu and veg in turmeric lemon grass broth

April 20, 2021 at 9:04 pm (B plus (3 stars, like a lot), Deborah Madison, East and SE Asia, Silken tofu, soup, Tofu)

This is a quick thai-inspired recipe from the cookbook Vegetarian Supper from Deborah Madison’s Kitchen. It’s basically tofu and quick-cooking vegetables simmered in just a small amount of vibrant yellow, flavorful liquid. The first time I made it I added a few tablespoons of coconut milk, and both Derek and I really enjoyed it. It’s like a really quick thai curry without much broth at all. For my veggies I used asparagus and snow peas (from the freezer). But I used more than a handful. Maybe a few cups? I bought somen noodles for this recipe, but then forgot to cook them ahead of time, and was too hungry to wait, so we just ate the dish without rice or noodles.

I didn’t measure all that carefully. I bought 3 lemongrass stalks and used all 3, and more than one slice of ginger, and kaffir lime leaves instead of lime zest. Rather than just throw out the veggies after straining them I decided to try simmering them again, and the second batch of broth also turned out very flavorful. So I think I’d probably use more of the broth veggies and quite a bit more water—maybe 4 cups? Or at least make a second batch of broth after the first one.

Alma tasted one bite and said she didn’t like it. It was a little spicy, but even if I had left the jalapeno out I doubt she would have eaten it. I wonder how I can get her used to the flavors of a thai curry?

The recipe:

First make the broth. In a small sauce bring to a boil, then simmer, uncovered, for 15 minutes or until reduced to about 3/4 cup:

  • 3 Tbs. chopped fresh or frozen lemon grass
  • 2 slices fresh ginger
  • grated zest of 1 lime (I couldn’t find organic limes so used a few kaffir lime leaves)
  • 2 cilantro sprigs
  • 1.5 cups water
  • big pinch of salt

Strain the broth and add

  • 1 Tbs. soy sauce or fish sauce
  • 1 Tbs. brown sugar or maple syrup

While the broth is simmering, make the tofu and veggies.

  • 2 garlic cloves thinly sliced
  • 1 carton soft tofu, drained and cubed
  • 1 tsp. toasted peanut oil (I didn’t have any so used toasted sesame oil)
  • 1/4 red onion, thinly sliced crosswise
  • 2 scallions, including 2 inches of the greens, diagonally sliced
  • 1/2 jalapeno chile, finely diced
  • a handful of quick cooking vegetables, like sugar snap peas, edamame, asparagus tips, baby bok choy, or even diced cherry tomatoes
  • 1/2 tsp. ground turmeric
  • a dash of coconut milk (optional)
  • 1 cup cooked sticky rice or 1 oz. dry somen noodles, cooked (optional)
  • 2 Tbs. cilantro leaves (for garnish)
  • lime wedges (for the table)

Heat a medium skillet, add the oil, and when it’s hot add the garlic onion, scallions and chile. Stir-fry over high heat for 30 seconds, then add the veg, turmeric and tofu. Pour in the strained broth, then simmer until the veg is brigh green and tender-crisp and the tofu is hot, usually a few minutes. Taste for salt. Add the rice or noodles to the dish, if using, then garnish with 2 Tbs. cilantro leaves and serve with lime wedges.

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