Summer is probably every chef’s favorite season: fresh produce is in abundance at every supermarket, farmers markets are running again, and it’s easy to keep a garden during the warm months (or else it’s easy for your neighbor to keep the garden but share the produce with you :).
This summer I’m hoping to try out tons of new recipes and experiment more with cooking different types of vegetables.
This recipe isn’t a super adventurous as the main ingredients are tofu and zucchini. It is, however, the first dish I have ever made with tofu (we eat much more meat in my house). And this was a great introduction to tofu. It’s lightly cooked with the zucchini and some bell pepper and it’s slightly sweet and salty and even has a little bit of a zesty lime flavor (due to the addition of lime juice). Also, just as an added plus, this dish is vegan.
Cook up some rice to have on the side, and this is a perfect, quick, and easy weeknight dinner!
- about 3 tbsp olive oil
- 1 tbsp chopped fresh ginger
- 3 medium zucchinis, chopped
- 1 green bell pepper, chopped
- 3 tbsp soy sauce, plus more for serving
- 2 tbsp maple syrup
- 2 tbsp lime juice
- 14 oz coconut milk
- 1 pound firm tofu, diced
- 2 tbsp basil, fresh or dried
- Place the olive oil in a wok on the stove over medium heat. Sauté the ginger, zucchini, and bell pepper for about 5 minutes, just until the vegetables begin to soften slightly.
- Add the soy sauce, maple syrup, lime juice, coconut milk, tofu, and basil to the wok. Lower the heat, cover, and let zimmer for about 15 minutes. Check to see if dish is ready by pulling out a piece of vegetable and tofu: if both are soft but not overly tender, then turn off the heat and serve.