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1
Prepare the sauce according to the recipe.
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2
Leave it at room temperature or heat until just warm if desired; set aside until needed.
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3
In a wide skillet or stir-fry pan, combine the broccoli florets and green beans with just enough water to keep the bottom of the pan moist.
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4
If using the lemongrass, bruise each section by creating long slits with a sharp knife.
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5
Lay them over the vegetables in the pan.
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6
Cover and steam until the broccoli and beans are just beginning to turn bright green, 5 to 7 minutes.
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7
Add the zucchini, bell pepper, scallions, and tofu.
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8
Give the mixture a good stir, cover, and continue to steam until the vegetables are all tender-crisp, another 2 to 3 minutes.
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9
Season lightly with salt.
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10
Serve at once with or over hot cooked rice.
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11
Pass the sauce in a spouted cup so everyone can use as much as they like.
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12
This one-dish meal can be finished without much further ado.
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13
When Im in a rush, I like this with rice-stick noodles; with a little more time to spare, its delicious with brown basmati or forbidden black rice (a medium-size, nutty variety thats actually more purple than black).
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14
Either way, complete the meal with a platter of yellow cherry or grape tomatoes, chunks of mango and/or canned or fresh pineapple, and baby corn.
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15
Calories: 440
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16
Total Fat: 23g
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17
Protein: 25g
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18
Carbohydrates: 35g
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19
Fiber: 23g
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20
Sodium: 880mg
