Thai Summer Squash And Tofu With Fresh Corn Recipe
Ingredients
| Canola oil | 1 Teaspoon | |
| Yellow squash | 1 Cup (16 tbs), diced | |
| Zucchini | 1 Cup (16 tbs), diced | |
| Tofu package | 1 | |
| Salt | 1/2 Teaspoon, divided | |
| Corn kernels | 3 Cup (16 tbs) | |
| Light coconut milk | 1 Cup (16 tbs) | |
| 3/4 cup 1/2-inch) sliced green onions | ||
| Water | 1/3 Cup (16 tbs) | |
| Basil | 1 Tablespoon, chopped | |
| Cilantro | 1 Tablespoon, chopped | |
| 1 teaspoon low-sodium soy sauce | ||
| Ground black pepper | 1/4 Teaspoon | |
| 1 jalapeno pepper, seeded and chopped | ||
| 2 cups hot cooked basmati rice | ||
| 2 tablespoons chopped unsalted cashews, toasted | ||
Directions
Heat oil in a large nonstick skillet over medium-high heat.
Add squash, zucchini, and tofu,- sprinkle with 1/4 teaspoon salt.
Stir-fry 8 minutes or until lightly browned.
Stir in remaining 1/4 teaspoon salt, corn, and next 8 ingredients (through jalapeno).
Reduce heat, and simmer 8 minutes or until corn is tender.
Add squash, zucchini, and tofu,- sprinkle with 1/4 teaspoon salt.
Stir-fry 8 minutes or until lightly browned.
Stir in remaining 1/4 teaspoon salt, corn, and next 8 ingredients (through jalapeno).
Reduce heat, and simmer 8 minutes or until corn is tender.
Chef
