The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls by Mark Reinfeld, Jennifer Murray Page B

sprouts, etc.)
1 tablespoon soy sauce or
Bragg’s Liquid Aminos, optional
1 teaspoon agave nectar or
organic sugar, optional
¼ cup thinly sliced basil
6 cups shredded cabbage
    1. Place the chiles in a blender with the lemongrass, kaffir lime leaves, garlic, and salt. Blend on high speed for 20 to 30 seconds or until you have a thoroughly blended thick paste. You may need to add a bit of the coconut milk to the blender to get the ingredients moving and well blended. Start with ¼ cup and work your way up as needed.
    2. Transfer the mixture to a large sauté pan or pot, add the coconut milk, and cook over medium-low heat while you add the vegetables. Start with the hardest veggies that will take the longest to cook.
    3. When all of the veggies are just soft, add the soy sauce, if using, and the agave nectar, if using, and stir well. Add the basil, stir it in, and remove from the heat. Serve hot over the shredded cabbage.

Variation
    • You can bump up the flavor profile by adding 1 tablespoon curry powder. Or try adding 2 teaspoons each of toasted ground coriander and toasted ground cumin (see page 225).

KAFFIR LEMONGRASS TOFU CUTLETS
    Transform average everyday tofu in a jiff. Because your Thai pantry is already so well stocked from making all of these other dishes, you should have what it takes to elevate ordinary tofu into the sensation that’s rocking the nation. Serve these succulent cutlets with Green Papaya Salad (page 53), on top of a green salad, in a wrap, or sliced and used as a filling inside Thai Summer Rolls (page 59).
    MAKES 6 CUTLETS
     
    1 (14-ounce) package extra-firm tofu
2 tablespoons soy sauce
2 teaspoons maple syrup or agave nectar
2 kaffir lime leaves, or 1 teaspoon lime zest
2 stalks lemongrass, white part only
1 teaspoon lemon or lime zest
1 teaspoon peeled and grated fresh ginger
    1. Preheat the oven to 350°F. Slice the tofu into thirds widthwise and then cut the thirds in half diagonally to make six triangles. Mix together the soy sauce and maple syrup. Place the tofu in a baking dish, drizzle with the soy sauce mixture and flip to ensure even coating. Allow it to marinate while the oven heats up, flipping the tofu after a few minutes. Place in the oven to bake for 15 minutes while you proceed to step two. If using a toaster oven, add 2 tablespoons of water to the baking tray.
    2. In a spice grinder or using a mortar and pestle, grind the lime leaves, lemongrass, lemon zest, and ginger to a fine paste. When the 15 minutes is up, remove the tofu from the oven, flip it over, top each of the tofu cutlets with an equal portion of the paste, and put it back in the oven for 5 to 8 more minutes, or until the topping has dried out a little. Serve hot or chilled.

Variations
    • Replace the tofu with tempeh, or use veggies such as portobello mushrooms, thick zucchini slices, or eggplant.

COCONUT PUMPKIN CURRY
    The inherent richness and creaminess of pumpkin makes it an irresistible base for curry. This warm and comforting meal has a beautiful presentation as well. The orange pumpkin, red chile pepper, and green basil make music for your eyes that melts in your mouth. Serve with Cucumber Salad (page 54), Green Papaya Salad (page 53), and Mango Custard Pudding (page 130).
    SERVES 4 TO 6
     
    6 cups ½-inch pumpkin cubes (about
½ pumpkin, seeds and skin removed)
¼ teaspoon turmeric powder
2 cups water or vegetable stock
(see page 228)
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 stalk lemongrass, chopped, white part
only (about 2 tablespoons)
4 kaffir lime leaves,
or 2 teaspoons lime zest
2 tablespoons chopped galangal
1 (14-ounce) can coconut milk
½ medium yellow onion, sliced
1 teaspoon sea salt
1 teaspoon crushed red pepper flakes or
minced fresh hot red chile pepper
1 teaspoon agave nectar
1½ tablespoons soy sauce, or to taste
¼ cup thinly sliced basil
    1. In a pot over medium-high heat, boil the pumpkin, turmeric, and water until the pumpkin is soft, about 8 minutes.
    2. Meanwhile,