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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