Recipe Directions
1. Combine the lemongrass, soy sauce, chilies, turmeric, agave and green onion, and garlic, in a bowl. Add the zucchini and turn to coat them evenly. Marinate for at least 1 hour.
2. Drain off all but about 3 tablespoons of liquid. Place in a bowl into the dehydrator for at least 2 hours at 100 degrees. Serve warm.
Note:
If you don’t like it spicy, cut back on the chilies! If you can find Asian Basil, then use it. Regular Basil can be substituted, as can cilantro.
Rkbush's Thoughts
By rkbush One of my favorite cooked Vietnamese dishes has been Spicy Lemongrass Tofu.
I tried to figure out something to use instead of tofu to make this a raw dish.
Since the tofu is usually deep fried, I went with the zucchini instead of eggplant. Zucchini has a light flavor, like tofu, and stays crisper.
Just be ready for the burn!
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Comments
Top voted
ambiguous
Mar 06, 2010
I had to make a few substitutions (e.g. couldn't find fresh basil, so used dried) but this was absolutely delicious--thanks rkbush for the great recipe. I'm sure in the summer most of these ingredients will be abundant.
leafekat
Jun 26, 2010
We had this for a second time. We totally love this. We did not have any agave so we used date sugar(not raw- just our backup). Wish we had more zucchini, we would make a bigger batch for leftovers tomorrow.
sweetpea
Jan 16, 2010
This sounds lovely although I don't use nama shoyu. I would try miso instead.
All
leafekat
Sep 22, 2011
leafekat's Review
Spicy Lemongrass Tofu Zucchini
This is still one of our favorites. It is so easy and cheap (if you already have the basics).
leafekat
Aug 10, 2010
Just for reference. If you substitute crushed red pepper for the thai chillies dont use 1/2 tsp. It was too much. If you add too much hot stuff, then add some cubed avocado. The avocado cuts the hot and adds a deep rich flavor.
leafekat
Jun 26, 2010
We had this for a second time. We totally love this. We did not have any agave so we used date sugar(not raw- just our backup). Wish we had more zucchini, we would make a bigger batch for leftovers tomorrow.
leafekat
Apr 14, 2010
This is great!!! We will make this again.
ambiguous
Mar 06, 2010
I had to make a few substitutions (e.g. couldn't find fresh basil, so used dried) but this was absolutely delicious--thanks rkbush for the great recipe. I'm sure in the summer most of these ingredients will be abundant.
sweetpea
Jan 16, 2010
This sounds lovely although I don't use nama shoyu. I would try miso instead.
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