1 teaspoon roasted peanut or vegetable oil
1 cup diced yellow squash
1 cup diced zucchini
1 (12.3 oz) package extra firm tofu, drained and cut into 1/2 inch cubes
1/2 teaspoon salt, divided
3 cups fresh corn kernels (abut 4 ears)
1 cup light coconut milk
1/4 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 soy sauce (we like low sodium tamari)
1/4 teaspoon freshly ground black pepper
1 jalapeno pepper, seeded and chopped
2 cups hot cooked basmati rice (you could use any rice)
2 tablespoons chopped unsalted cashews, toasted
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 next 8 ingredients (corn through jalapeno).
Reduce heat, and simmer 8 minutes or until corn is tender. Serve with rice.
Sprinkle with cashews.
Serves 4 - serving size 1 1/4 cup vegetables, 1/2 cup rice and 1 1/2 teaspoon nuts.