Thai Summer Squash and Tofu with Fresh Corn

Thai Summer Squash and Tofu with Fresh Corn
Photo by Randy Mayor

Ingredients

  • 1 teaspoon mushroom or low-sodium soy sauce
  • 1/3 cup water
  • ¼ teaspoon freshly ground black pepper
  • 2 cups hot cooked basmati rice
  • 1 cup light coconut milk
  • 3 cups fresh corn kernels (about 4 ears)
  • 1 tablespoon chopped fresh basil
  • + 9 more ingredients
    • 2 tablespoons chopped unsalted cashews, toasted
    • 1 teaspoon roasted peanut oil or vegetable oil
    • 1 cup diced zucchini
    • 1 jalapeno pepper, seeded and chopped
    • ¾ cup (1/2-inch) sliced green onions
    • 1 cup diced yellow squash
    • ½ teaspoon salt, divided
    • 1 (12.3-ounce) package reduced-fat extra-firm tofu, drained and cut into 1/2-inch cubes
    • 1 tablespoon chopped fresh cilantro

Heat the oil in a large nonstick skillet over medium-high heat. Add the yellow squash, zucchini, and tofu; sprinkle with 1/4 teaspoon salt. Stir-fry for 8 minutes or until lightly browned. Stir in 1/4 teaspoon salt, corn, and the next 8 ingredients (corn through jalapeno). Reduce heat, and simmer...

View full recipe at My Recipes

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