Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Lorive roasted peanut oil

  2. 1 lb 454g / 16oz Fresh firm tofu - (or more) - cubed

  3. 2 Zucchini - cubed

  4. 4 Large ears sweet corn

  5. 1 Jalapeño chile - seeded

  6. 1 tablespoon 15ml Fresh coriander leaves - (heaping)

  7. 1 Red or green scallions - sliced

  8. 1/2" lengths

  9. 1 tablespoon 15ml Thai basil leaves - (heaping)

  10. 3/4 teaspoon 3.8ml Sea salt Freshly-ground black pepper - to taste

  11. 1 Coconut milk - (14 oz)

  12. 1 teaspoon 5ml Mushroom soy sauce

  13. 3 cups 480g / 16oz Cooked basmati rice Fresh coriander sprigs - for garnish Slivered Thai basil leaves - for garnish

Instructions Jump to Ingredients ↑

  1. 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.


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