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In Season: Tofu and Bok Choy in Lemongrass Broth

Lately, in this In Season series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using bok choy.

Once we break the heatwave of summer, I bring out the big soup pots and don't stop until April. This week I was feeling like something clean and decided to try out the recipe I spotted in Deborah Madison's Vegetarian Suppers for Tofu and Sugar Snap Peas in Lemongrass Broth. I had most of the ingredients and decided to give it a go. Here's how I made it with bok choy, instead.

Tofu and Bok Choy in Lemongrass Broth
adapted from Deborah Madison's Vegetarian Suppers

Broth
3 Tablespoons chopped lemongrass (I used the rest of the Gourmet Garden brand sqeeze tube I'd purchased months ago)
2 slices fresh ginger (I keep my ginger in the freezer and grated 2 slices worth on my microplane)
grated zest of 1 lime
2 cliantro sprigs plus 2 tablespoons leaves for garnish
sea salt

1 tablespoon soy sauce or fish sauce (I had tamari and used that)
1 tablespoon maple syrup (or brown sugar)

the rest of the meal
1 carton soft tofu packed in water, drained and cubed (I had a block of firm tofu)
1 teaspoon roasted sesame oil
1 garlic cloves, thinly sliced
2 green onions, sliced
½ jalapeno chile, finely diced (seeds and membranes removed)
2 small heads of bok choy, chopped (or whatever green veg you have)
½ teaspoon ground turmeric
1 cup cooked rice noodles

lime wedges for serving

Method
Add the first four ingredients (lemongrass, ginger, lime zest and cilantro) along with 1 ½ cups of water and a generous pinch of salt and bring to a boil. Turn town to med-low to simmer uncovered for 15 minutes or until it's just shy of 1 cup of liquid. Strain and add the soy and maple syrup. Add more salt to taste. This is your delicious broth that you will spoon over the noodles, veg and tofu.

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In a skillet heated to med-high add the oil, garlic, green onion, and jalapeno. Cook for 30 seconds then add the bok choy, tofu and turmeric. Pour in the broth and cook until the bok choy and tofu are heated through.

Grab your serving bowl and place a serving of your rice noodles. Spoon over a portion of the tofu, greens and broth. Garnish with cilantro and a lime wedge.

Think this sounds too fancy for your kiddos? Mine loved it. They picked the tofu out with their fingers and happliy slurped the broth. Their portion got served in those bowls with attached straws. Don't have one? Give 'em a spoon and straw. We gobbled this soup up - clean, bright, soft noodles and tofu and crunchy bok choy. It's a perfect pre-Thanksgiving weekend meal. Deborah Madison is the queen of elegantly prepared vegetables dishes.

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