¼ cup lemongrass (finely chopped)
3 tablespoon nama shoyu
2 teaspoon thai bird chilies (seeded, finely chopped)
½ teaspoon tumeric
1 tablespoon agave syrup
12 ounces zucchini (cut into 1/4 inch cubes)
2 green onions (sliced)
1 teaspoon garlic (minced)
0.66 cup basil (shredded)
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.
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.
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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© 2009-2021 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!