LOCALadk Magazine
Issue link: https://localadkmagazine.uberflip.com/i/916092
50 Winter 2017 LOCALadk Magazine LOCALadk When you wake up on a crisp winter morning after six inches of new snowfall and the skiing trails are refreshed with light powder, your first thought might not be of dinner. However, halfway through that exciting, calorie-burning day of skiing, snowshoeing, or climbing, you undoubtedly will start to wonder what meal will reset your energy reser ves and elevate this day to epic… We've got the answer: Vietnamese Food! One of the charms of living in the Adirondacks is the ingenuity required of us. When something is not readily abundant inside the Blue Line, we have to be creative. My favorite foods tend to be ethnic: Indian, Ethiopian, and, now, Vietnamese. The closest Vietnamese restaurant to those of us living in the Adirondacks is two hours away by car, so it's a good idea to know how to prepare your own Vietnamese meal. This Vietnamese recipe uses ingredients that are all available locally. There are a few Adirondack twists. You won't find most Vietnamese restaurants using maple syrup, and when you are looking for fresh lemongrass you might have to substi- tute with lemongrass essential oil (note: not all essential oils are edible. I use D'oterra, or other ingestible essential oil). This may be an Adirondack-Vietnamese dish, but it's still brimming with the delicious sweet, salty, spicy flavors of a dish found in Hanoi! ADK Vietnamese Lemongrass Tofu over Scented Jasmine Rice or in Lettuce Wraps By Tammy Loewy Photos by Jessica Chevalier Ingredients: 1 pound firm tofu cut in ¼-inch cubes (can substitute chick- en) 2 stalks lemongrass or 2 drops lemongrass essential oil (**ensure the oil is edible**) 2 teaspoons fish sauce (use 2 extra teaspoons soy sauce for vegetarian version) 1 teaspoons soy sauce 1/2 teaspoon dried chili flakes 1/2 teaspoon ground turmeric 2 Tablespoon maple syrup 1/2 teaspoon salt 2 Tablespoons vegetable oil (or grapeseed) 4 cloves garlic – chopped fine 1 onion – sliced in long strips 1 red pepper – sliced in long strips 2 cups white cabbage – chopped 4 Tablespoons chopped peanuts Fresh cilantro for garnish Lemongrass Tofu (serves 6-8)