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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
- 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
- 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
- This recipe was entered in the contest for Your Best Summer Squash Recipe