The power of cookbook suggestion has been doing quite a number on me. Cathy Erway noted that Taiwanese pork sauce over rice was the equivalent of Italian Sunday sauce so I made her lu rou fan recipe on a Sunday. Recently, Ivy Manning’s new cookbook got me making tofu on Monday. It wasn’t just because it was meatless Monday. Ivy is a friend and solid recipe and cookbook writer. We’ve hung out together in Portland, Oregon, where she lives. She’s driven me around town to seek out Portland’s best artisanal tofu and banh mi.
So when Ivy’s publisher sent her latest book, Weeknight Vegetarian, I began thumbing through it. I’m not kidding as I type this but the first recipe I opened up to was this one, which I instagrammed:
Was my banh mi and tofu radar up or what? I had to try it out and it was a matter of finding the time. Given the title of the book, I picked a weeknight to make the lemongrass tofu. The idea behind Weeknight Vegetarian is this: the meatless recipes are easy going, suitable for everyday eating. The book is organized according to seasons. The lemongrass tofu banh mi was in the spring section. I took it for a spin on Monday, just a few days after spring sprung.