Author Notes: In the summer, when you have more squash than you know what to do with, here is a creative way with new flavors for you to try! —slulibby
Serves: 4
Ingredients
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1
teaspoon peanut oil
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1
cup yellow squash-chopped
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1
cup zucchini-chopped
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1
14 oz block extra-firm tofu-cubed
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1
cup light coconut milk
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2
cups chopped tomatoes-seeded
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1
teaspoon ginger
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1/4
teaspoon soy sauce
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1
thai chili-seeded and diced
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2
tablespoons peanuts
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1
tablespoon fresh basil-in ribbons
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3
cups jasmin rice-if desired
Directions
- Heat the oil in a large nonstick skillet over medium-high heat. Add the yellow squash, zucchini, and tofu. Stir-fry for 8 minutes or until lightly browned.
- Stir in the coconut milk, tomatoes, ginger, soy and chili. Reduce heat, and simmer 5 to 8 more minutes to reduce sauce reduced.
- Sprinkle with peanuts & basil. Serve over rice