my first time using lemongrass.

the csa box last week came with some sugar snap peas (so i thought...actually they were shell peas...oops). i was flipping through Vegetarian Suppers, another one of my many Deborah Madison cookbooks, and saw a recipe for tofu and sugar snap peas in a lemongrass broth. didn't really know what lemongrass was or how to use it (or where to get it....) but DID know that it sounds really delicious.

how to find lemongrass:

-don't go to shaw's (don't ever go to shaw's). the guy there didn't even know what lemongrass was. they do have this weird lemongrass in a tube, which i forfeited (no lemongrass seemed better than tubed lemongrass).

-trader joe's is hit or miss with ingredients like this....if it is a lemongrass month you're in! but don't count on it.

-didn't try whole foods...so may or may not be a winner.

-GO TO SUPER 88. you won't regret it. tip: don't wander around looking for it in the produce section. if you're anything like me you straight up just won't see it. just ask the hispanic guy pretending to be asian who works there. he is a lemongrass-locating sage.

how to prepare lemongrass:

-I DON'T ACTUALLY KNOW.

-but here is what i did, based on some vague directions from various cookbooks along with a good dose of guesswork and intuition:

-cut off the top "woody" part. this was basically 1/3-1/2 of the thing.

-peel off the outer "woody" parts. this was another 1/3-1/3 of the thing. i felt like i'd rather err on the side of taking too much off than leaving any bad part on.

-cut off the butt and use however you wish (in this case it is finely chopped).

tofu and sugar snap peas in a lemongrass broth.

ingredients

broth:

3 T fresh chopped lemongrass

2 1-inch slices fresh ginger

zest of 1 lime

2 cilantro sprigs

salt to taste

1 T soy sauce

1 T brown sugar

tofu:

1 carton extra firm tofu, drained

1 t peanut or olive oil

2 garlic cloves, minced

1/4 red onion, finely chopped

2 scallions, thinly sliced on the diagonal

1/2 jalapeno pepper, seeded and diced

a handfull of sugar snap peas (or in my case actual pea pods that i shelled)

1/2 t turmeric

1 c brown rice

directions

1. put the first 4 broth ingredients in a saucepan with 1 1/2 cups of water and some salt. bring to a boil

2. simmer uncovered for 15 minutes or until it is reduced by half. during this time cut the tofu into cubes.

3. strain out to solids and add the soy sauce and brown sugar. adjust the seasonings if you need.

4. heat oil in a skillet, add the garlic, onion, scallion, and jalapeno, and cook over high heat for 30 seconds. add the peas, turmeric, and tofu.

5. pour in the broth and simmer for a few minutes until the peas are tender and the tofu is warm.

6. taste for salt and adjust if needed. add the rice and serve!

we had leftovers and i stirred a little bit of coconut milk into them just to change it up and it was a REALLY good decision. so feel free to do that from the beginning if you're feelin' a lil' saucy.