Make Ahead

Thai Tofu and Spicy Squash

June 28, 2010
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
  • 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
In This Recipe
  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

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