Thai Tofu with Vegetables

Ingredients 

• 100 grams beancurd
• 5 inch pieces lemon grass
• 1 tablespoon oil
• 1 medium cucumber, peeled
• ½ medium green zucchini
• 8-10 button mushrooms
• ½ medium red capsicum
• 3 bird’s eye chillies
• Salt to taste
• ¼ cup thick coconut milk
• 8-10 fresh basil leaves + to garnish 
• A few fresh coriander leaves
• Juice of ¼ lemon

Method

1. Diagonally slice lemongrass.
2. Heat oil in a non-stick pan, add lemongrass and mix well.
3. Halve, seed and diagonally cut cucumber into big pieces.
4. Diagonally cut zucchini into big cubes and add to the pan and mix. Slice mushrooms and add to the pan. Roughly chop red capsicum and add to the pan and mix well.
5. Cut beancurd into small cubes and add to the pan and mix and cook till the vegetables are lightly browned.
6. Roughly chop bird’s eye chillies and add with cucumber and salt and mix. Add coconut milk and cook till the vegetables are soft. Add basil leaves, coriander leaves and mix well. Add lemon juice and mix well. Cook for 2-3 minutes.
7. Transfer into a serving plate, garnish with basil leaves and serve immediately.

Nutrition Info