Thursday, May 10, 2018

Coconut tofu and vegetables strips with Eastern herbs



I planted some ginger roots in my garden from a bought root that started sprouting and got a beautiful plant... but the flower looked like that of the wild ginger (a weed in New Zealand) and I was a bit worried... my neighbour told me that it is a good ginger, the flower is similar but it doesn't make the seeds that birds spread around the forest. Well, since I was worried I remove the plant (the flowers looked good in a vase anyway) and used the root to make gari (delicious, recipe here) and this tofu dish.

Very easy: just simmer some sliced tofu in a pot with coconut milk, vegetable stock, ginger, chili, lemon grass and a shallot. Add some celery, carrots and capsicum strips and simmer for a few more minutes, then turn the heat off and add some cucumber strips, fresh coriander, basil and Vietnamese mint and serve with Thai rice.

And now a few more subtropical delights from my garden: cherimoya (not ready yet) and bananas (the best bunch so far, shared with many friends!)



Had some flowers too, outdoors...


And indoors.


Photos and Recipes by Alessandra Zecchini ©


1 comment:

  1. QUE LINDAS FLORES!!!
    Y LAS BANANAS...ME GUSTA LA FLOR DEL BANANO ES DIFERENTE Y DELICADA.
    SALUDIOTS

    ReplyDelete

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