Corn & Squash in Coconut Milk with Thai Basil
|Author:||Inspired by Vegetarian Times, 2002.07|
|1 tbsp.||peanut oil|
|1 lb.||firm tofu, cubed|
|4||large ears sweet corn|
|1||jalapeño chiles, seeded|
|1 tbsp.||fresh coriander|
|1 bunches||green onions, including half the firm greens, sliced in 1/2" lengths|
|1 tbsp.||fresh Thai basil leaves|
|3/4 tsp.||sea salt|
|black pepper, freshly ground, to taste|
|14 oz.||coconut milk|
|1 tsp.||soy sauce|
|3 cups||basmati rice, cooked|
|sprigs fresh coriander and slivered Thai basil leaves for garnish|
- Heat oil in large nonstick skillet over medium-high heat. When hot, add tofu and zucchini and sprinkle with 1/4 teaspoon salt. Cook 8 to 10 minutes, shaking pan occasionally to brown tofu on all sides.
- Meanwhile, slice corn kernels off cob. Using opposite knife edge, press out milk. Set aside kernels on cutting board. Finely mince jalapeño with fresh coriander and Thai basil.
- Add scallions, jalapeño-herb mixture and corn to pan. Pour 1 cup coconut milk into pan. Rinse out cup with 1/3 cup water and stir into pan. Stir in soy sauce, an additional 1/2 teaspoon salt and freshly ground black pepper. Cook until corn is heated through, 3 to 5 minutes. Adjust seasonings. Serve over rice garnished with additional herbs.
|Amount per serving
|% Daily Value*|
|Total Fat 38g||58%|
|Saturated Fat 23g||115%|
|Total Carbohydrate 81g||27%|
|Dietary Fiber 10g||40%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.