• Cooking Time: 15
  • Servings: 4
  • Preparation Time: 15


If you thought cooking tofu was tedious, here is a quick and easy recipe for tofu. A combination of pan-fried tofu and vegetables cooked in chicken broth. Basil and lemongrass add an Oriental touch.


  • 10 oz. extra-firm tofu
  • 1 medium zucchini
  • 2 tablespoons vegetable oil
  • 1 habanero chili, seeded and thinly sliced
  • 1 4-inch piece lemongrass, minced
  • 1 medium shallot, thinly sliced
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons fish sauce
  • juice of 1/2 lime
  • 8-10 basil leaves, thinly sliced


  • Cut the tofu into bite-size cubes. Cut the zucchini in half lengthwise and then slice the halves about 1/4-inch thick.
  • Heat the oil in a large non-stick skillet over a high heat. Just when the oil begins to smoke, add the tofu and zucchini. Toss the tofu and zucchini in the pan and then let them cook till browned.
  • Add the habanero, lemongrass and shallot. Cook till the zucchini is tender.
  • Pour in the chicken broth, fish sauce and lime juice and cook until the broth thickens. Sprinkle the sliced basil on top just before serving.
  • Tips:
  • Make sure you drain out any excess water from the tofu and pat it dry before you start cooking it.

Categories: Asian 

Website Credit: http://www.easydinnerrecipes.ca/easy-tofu.html

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