Thai Summer Squash and Tofu with Fresh Corn

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

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

Ingredients:

1 teaspoon roasted 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

2 cups hot cooked basmati rice

2 tablespoons chopped unsalted cashews, toasted

Directions:

1. 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 8 minutes or until the corn is tender. Serve with rice. Sprinkle with cashews.

By RecipeOfHealth.com