Thai Summer Squash And Tofu With Fresh Corn

• 1 teaspoon roasted peanut oil or vegetable oil
• 1 cup diced yellow squash
• 1 cup diced zucchini
• 1 (12.3-ounce) package reduced-fat extra-firm tofu, drained and cut into 1/2-inch cubes
• 1/2 teaspoon salt, divided
• 3 cups fresh corn kernels (about 4 ears)
• 1 cup light coconut milk
• 3/4 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 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

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.

peanut oil, yellow squash, zucchini, salt, fresh corn kernels, light coconut milk, green onions, water, fresh basil, fresh cilantro, mushroom, freshly ground black pepper, pepper, basmati rice, unsalted cashews

Taken from www.myrecipes.com/recipe/thai-summer-squash-tofu-with-fresh-corn (may not work)