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!

Print This Recipe (PDF)

Click the button below to download the printable PDF.

My Notes

You do not have any notes. Add some here. Notes are private and are only visible to you.

Add New Note

Comments

Top voted

5 votes
+
Vote up!
-
Vote down!

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.

3 votes
+
Vote up!
-
Vote down!

leafekat's Review

Spicy Lemongrass Tofu Zucchini
5
5 out of 5

This is still one of our favorites. It is so easy and cheap (if you already have the basics).

3 votes
+
Vote up!
-
Vote down!

This sounds lovely although I don't use nama shoyu. I would try miso instead.

All

3 votes
+
Vote up!
-
Vote down!

leafekat's Review

Spicy Lemongrass Tofu Zucchini
5
5 out of 5

This is still one of our favorites. It is so easy and cheap (if you already have the basics).

Top Voted
3 votes
+
Vote up!
-
Vote down!

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.

5 votes
+
Vote up!
-
Vote down!

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.

Top Voted
3 votes
+
Vote up!
-
Vote down!

This is great!!! We will make this again.

3 votes
+
Vote up!
-
Vote down!

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.

3 votes
+
Vote up!
-
Vote down!

This sounds lovely although I don't use nama shoyu. I would try miso instead.

Top Voted

Leave a Comment