Tofu and Peas in Lemon Grass Broth
We’re going into month three of daily over-100-degree temperatures here in Austin. So I was kicking myself the other night when I made meatloaf and mashed potatoes for dinner. An oven set to 450 degrees plus a hot stove top equals a sweaty cooking, and eating, experience. And a ridiculously high utility bill.
Quick cooking a brick of tofu and some sugar snap peas is a much more sweltering-heat-friendly dinner. I let the rice cooker go to town on some brown rice while I threw this dish together. And I was pleasantly surprised. This isn’t the kind of tofu dish that is crispy and crunchy. But the flavor more than makes up for that. And it’s extremely healthy, as long as you don’t overdo it on the processed soy, of course.
Neko wasn’t so into the broth, but she was down with tearing up the tofu and the peas, and of course, the rice. At first when I switched to brown rice, she refused to eat it. But I persisted … and drizzled a little soy sauce over the rice … and she finally gave in. Now brown rice is our go-to.
This dish calls for a few extra seasonings that I knew Neko wouldn’t eat – such as jalapeño and cilantro. What I do in these cases is dice these extra seasonings and serve them on the side, so the adults in the house can spice things up to our liking and the kid is less likely to turn up her nose or freak out at the sight of a diced hot pepper.
Tofu and Sugar Snap Peas in Lemon Grass Broth
adapted from “Vegetarian Suppers” by Deborah Madison
3 tbsp. chopped lemon grass
grated zest from 1 lime
2 cilantro sprigs
sea salt
1 tbsp. soy sauce
1 tbsp. brown sugar
1 carton of firm tofu
1 tsp. peanut oil
2 sliced small garlic cloves
¼ yellow onion, sliced
¼ lb. sugar snap peas or edamame
½ tsp. ground turmeric
cooked brow rice or soba noodles
½ jalapeño, diced
extra cilantro leaves
extra lime wedges
Put the first three ingredients in a saucepan with 1 ½ cups of water and a pinch of salt. Bring it to a boil, then simmer, uncovered, for 15 minutes. Strain the mixture and add the soy sauce and sugar.
While the broth is simmering, drain the tofu and chop it into bite-sized cubes.
Heat a medium-sized skillet over medium-high heat and add the olive oil. Stir in the garlic and onion and saute for 30 seconds. Stir in the peas, turmeric and tofu, then pour in the broth. Simmer the dish for a few minutes until the peas turn bright green and the tofu is hot. Add salt as necessary.
Serve the tofu, peas and broth ladled over the rice or noodles. Serve the jalapeño, cilantro and lime on the side, garnishing your dish as you’d like.