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Recipe: Thai Summer Squash and Tofu With Fresh Corn

Main Dishes - Meatless
THAI SUMMER SQUASH AND TOFU WITH FRESH CORN

"This dish is rich and soupy; the basmati rice makes a flavorful base. Fresh corn will add a natural sweetness."

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

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 tea-spoon salt, corn, and the next 8 ingredients (corn through jalapeno). Reduce heat, and simmer 8 minutes or until the corn is tender.

Serve with rice. Sprinkle with cashews.

Yield: 4 servings (serving size: 1 1/4 cups vegetables and 1/2 cup rice)
From: Deborah Madison
Source: Cooking Light, July 2000
MsgID: 062226
Shared by: Betsy at Recipelink.com
Board: Vegetarian Recipes at Recipelink.com
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