Skip to main content

Join The Table to earn rewards.

Already a member?

Make Ahead

Thai Tofu and Spicy Squash

by:
June 28, 2010
0
0 Ratings
  • Serves 4
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

What You'll Need
Ingredients
  • 1 teaspoon peanut oil
  • 1 cup yellow squash-chopped
  • 1 cup zucchini-chopped
  • 1 14 oz block extra-firm tofu-cubed
  • 1 cup light coconut milk
  • 2 cups chopped tomatoes-seeded
  • 1 teaspoon ginger
  • 1/4 teaspoon soy sauce
  • 1 thai chili-seeded and diced
  • 2 tablespoons peanuts
  • 1 tablespoon fresh basil-in ribbons
  • 3 cups jasmin rice-if desired
Directions
  1. 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.
  2. Stir in the coconut milk, tomatoes, ginger, soy and chili. Reduce heat, and simmer 5 to 8 more minutes to reduce sauce reduced.
  3. Sprinkle with peanuts & basil. Serve over rice
Tags:
Contest Entries

See what other Food52ers are saying.

Popular on Food52

Continue After Advertisement

0 Reviews

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.