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