Thai-inspired zucchini with lightly fried tofu

Alright, invisible internet friends, I spend hours a day looking up recipes and browsing other blahgs, and so I really do mean to be better about keeping this up to date! I'm actually rather irked when my favorite bloggers don't update theirs on a regular basis. So what gives? I cook fresh meals just about every day for myself, so I really don't know what my problem is. Perhaps, I will try sprucing up the blahg and seeing if that helps with the lack of motivation to post.

Anyway, since I posted last I have tried out a slew of recipes such as zucchini cheddar squares, pesto pasta salad, garlic scape and white bean dip, cold sungold tomato, cucumber, and feta salad, blueberry buckwheat pancakes, glazed lemon pound cake, deep dish chocolate chip cookie, and blueberry boy bait. All of which turned out pretty stellar, which I am quite pleased with since virtually every item I made was modified on the spot by your truly.

Last night I discovered what will surely be a new favorite and it utilizes the summer squash that I am receiving in abundance in my CSA share. Without further ado..

Southeast Asian Coconut Zucchini with Golden Tofu

(Based heavily on Moosewood Restaurant Low-Fat Favorites)

Ingredients

• Cubed tofu (however much you'd like!)
• 4 to 5 cups cubed zucchini (I used yellow and green)
• 2 garlic cloves
• 1-2 fresh chili, minced (removing the seeds will supposedly lower the heat)
• 1/2 tsp turmeric, optional
• vegetable oil
• 2 scallions, or one small white onion, chopped
• Juice of one lime
• 2 tbs chopped fresh basil
• 2 tbs chopped fresh mint
• 1/4 c coconut milk (reduced fat is actually what Moosewood calls for)
• salt to taste

Directions

1. Set a small skillet onto medium heat, drizzle approximately half a tablespoon of oil. Once oil is heated, add cubed tofu. Let this skillet sit for at least 5 minutes. (Ignore the sizzling sounds going on! Do not touch!)
2. While tofu is cooking, in a large skillet, sauté the zucchini, garlic, chile, and turmeric if you're using it, in just a tablespoon of oil for 5 minutes.
3. After 5 minutes or so, flip the tofu cubes around onto another side and start to stir the softening zucchini mixture.
4. To the zucchini mixture then add the scallions, basil, mint, and the majority of the lime juice. (Confession: I didn't have fresh or dried mint on hand, so I carried on without it.)
5. Add the remaining lime juice to the tofu.
6. Once tofu is golden on at least two sides, transfer tofu to the zucchini mixture.
7. Add the coconut milk at this point and stir until well incorporated. If sticking at this point, feel free to add more lime juice, coconut milk, or water. (I didn't have this problem, so I hope you don't either!)
8. Add salt to taste. Serve and enjoy!

Overall, I found this recipe to incorporate some really fresh flavors that do well in transporting one away from the summer humidity. I didn't even serve it on a bed of rice, but undoubtedly, that would be a natural pairing. If tofu isn't your thing, I'm sure poached chicken or even panko-crusted white fish would be a delicious protein option. In the future, expect to hear reports about modifications to this recipe by adding peanut butter. I just love the flavor pairing of coconut, lime, and peanut!

Forward march to the weekend for me! I'm hosting a dinner party and eager to entertain!