Corn And Squash Simmered In Coconut Milk With Thai Basil

Recipe Ingredients

1 tablespoon	15ml	Lorive roasted peanut oil
1 lb	454g / 16oz	Fresh firm tofu - (or more) - cubed
2		Zucchini - cubed
4		Large ears sweet corn
1		Jalapeño chile - seeded
1 tablespoon	15ml	Fresh coriander leaves - (heaping)
1		Red or green scallions - sliced 1/2" lengths
		= (including half the firm greens)
1 tablespoon	15ml	Thai basil leaves - (heaping)
3/4 teaspoon	3.8ml	Sea salt
		Freshly-ground black pepper - to taste
1		Coconut milk - (14 oz)
1 teaspoon	5ml	Mushroom soy sauce
3 cups	480g / 16oz	Cooked basmati rice
		Fresh coriander sprigs - for garnish
		Slivered Thai basil leaves - for garnish

Recipe Instructions

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.

This recipe yields 4 servings.

Per Serving: 730 Cal; 30g Prot; 38g Total Fat (23 Sat. Fat); 81g Carb.; 0mg Chol; 135mg Sod.; 10g Fiber.

Source:
Vegetarian Times, July 2002

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