20-Minute Tofu, Veg, Basil, and Coconut

INGREDIENTS

15 oz container of extra firm tofu

1 can whole milk coconut milk

2 tablespoons finely chopped ginger

2 cloves garlic, finely chopped

2 teaspoons fish sauce

2 teaspoons soy sauce

juice from 1-1.5 limes

2 zucchinis, diced

snap peas

spinach

basil

cilantro

jalapeno or fresno chili

salt

pepper

serve with: rice or jap chae (Korean sweet potato glass noodles)

METHOD

Drain liquid from tofu. Put in a shallow dish lined with paper towel and then cover with paper towel and bowls/pans to press moisture out of tofu.

In a large pan, heat up coconut milk, ginger, garlic, fish sauce, soy sauce, lime juice, and pepper. Simmer.

In a pot with a steamer basket, add chopped zucchini, snap peas, and 1-2 inches of water. Place the lid on the pot and steam until veggies are al-dente (they will cook more in the coconut sauce).

Add veggies to the coconut sauce.

Cut tofu into squares and then add to the sauce. Stir in spinach, basil, cilantro, jalapeno, and pepper. Taste for seasoning and add some salt, if needed.

Serve over rice or noodles.