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.