Thai Summer Squash and Tofu with Fresh Corn

Thai Summer Squash and Tofu with Fresh Corn Recipe
Randy Mayor
This dish is rich and soupy; the basmati rice makes a flavorful base. Fresh corn will add a natural sweetness.

Yield:

4 servings (serving size: 1 1/4 cups vegetables, 1/2 cup rice, and 1 1/2 teaspoons nuts)

Recipe from

Nutritional Information

Calories 283
Caloriesfromfat 28 %
Fat 8.7 g
Satfat 3 g
Monofat 2.4 g
Polyfat 2.1 g
Protein 12.9 g
Carbohydrate 43.4 g
Fiber 5.5 g
Cholesterol 0.0 mg
Iron 3.1 mg
Sodium 462 mg
Calcium 78 mg

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

Preparation

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.

Note:

July 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note