Thai Summer Squash And Tofu With Fresh Corn

[Guest guest]

* Exported from MasterCook *

 

Thai Summer Squash And Tofu With Fresh Corn

 

Recipe By : Cooking Light Magazine, July 2000, page 130

Serving Size : 4 Preparation Time :0:00

Categories : Inspired Vegetarian--Madison Main Dishes, Vegetarian

Rice Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon roasted peanut oil or vegetable oil

1 cup diced yellow squash

1 cup diced zucchini

12 1/3 ounces reduced-fat extra-firm tofu -- drained and

and cut into 1/2-inch cubes -- (12.3 ounces)

1/2 teaspoon salt -- divided

3 cups fresh corn kernels -- (about 4 ears)

1 cup light coconut milk

3/4 cup sliced green onions -- 1/2 inch slices

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

 

This dish is rich and soupy; the basmati rice makes a flavorful

base. Fresh corn will add a natural sweetness.

 

1. 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.

 

Yield: 4 servings (serving size: 1 1/4 cups vegetables, 1/2 cup rice, and

1 1/2 teaspoon nuts).

 

CALORIES 283; (28% from fat; FAT 8.7g (sat 3g, mono 2.4g, poly 2.1g)

PROTEIN 12.9g; CARB 43.4g; FIBER 5.5g; CHOL 0; IRON 3.1mg; SODIUM 462mg;

CALC 78mg

 

From Deborah Madison's " Inspired Vegetarian " column.

 

 

 

 

- - - - - - - - - - - - - - - - - -