This dish is rich and soupy; the basmati rice makes a flavorful base. Fresh corn will add a natural sweetness.
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
How to Make It
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.
If you want strong, bold favors, this recipe is not for you. However, the recipe lets the flavors of the vegetables, particularly the corn, shine through, and is quite good. The leftovers were delicious cold, without rice, as a cold veggie salad on a hot day.
This turned out really bland. I doubled the soy sauce and still had to throw in some green curry paste at the end so my husband would eat it. If making again I would add some ginger and/or garlic when cooking the tofu and maybe some fish sauce at the end. The fresh veggies were yummy, but the broth was very watery. We prefer more flavorful meals.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!