Thai Summer Squash And Tofu With Fresh Corn
|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|
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.