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Thai Summer Squash And Tofu With Fresh Corn

Healthy.Eater's picture
Ingredients
  Canola oil 1 Teaspoon
  Diced yellow squash 1 Cup (16 tbs)
  Diced zucchini 1 Cup (16 tbs)
  Firm reduced fat tofu 12 1⁄4 Ounce, drained and cut into 1/2-inch cubes (1 Package, Extra Firm)
  Salt 1⁄2 Teaspoon, divided
  Fresh corn kernels 3 Cup (48 tbs) (About 6 Ears)
  Light coconut milk 1 Cup (16 tbs)
  Sliced green onions 3⁄4 Cup (12 tbs) (1/2 Inch)
  Water 1⁄3 Cup (5.33 tbs)
  Chopped fresh basil 1 Tablespoon
  Chopped fresh cilantro 1 Tablespoon
  Low-sodium soy sauce 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Jalapeno pepper 1 , seeded and chopped
  Cooked basmati rice 2 Cup (32 tbs) (Hot)
  Unsalted chopped cashews 2 Tablespoon, toasted
Directions

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Browned
Interest: 
Summer, Healthy
Restriction: 
Vegetarian
Ingredient: 
Corn

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4.117855
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3114 Calories from Fat 646

% Daily Value*

Total Fat 72 g110.6%

Saturated Fat 21.2 g105.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1151.4 mg48%

Total Carbohydrates 499 g166.5%

Dietary Fiber 97.4 g389.7%

Sugars 10.1 g

Protein 113 g225.9%

Vitamin A 157.9% Vitamin C 166%

Calcium 84.5% Iron 85.2%

*Based on a 2000 Calorie diet

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Thai Summer Squash And Tofu With Fresh Corn Recipe