Corn and Squash Simmered in Coconut Milk withThai Basil Recipe

Corn and Squash Simmered in Coconut Milk withThai Basil

Serves 4

The minute I added Thai basil instead of Italian basil to the corn, this dish was transformed. Suddenly, I was using fresh coriander, coconut milk and tofu to make a fragrant stew. For a low-cal option, subsitute a reduced-fat coconut milk for the regular product.

1 Tbs. Lorive roasted peanut oil
1 lb. or more fresh, firm tofu, cubed
2 zucchini, cubed
4 large ears sweet corn
1 jalapeño chile, seeded
1 heaping Tbs. fresh coriander leaves
1 bunch red or green scallions, including half the firm greens, sliced in ½-inch lengths
1 heaping Tbs. Thai basil leaves
¾ tsp. sea salt
Freshly ground black pepper to taste
14-oz. can coconut milk
1 tsp. mushroom soy sauce
3 cups cooked basmati rice
Sprigs fresh coriander and slivered Thai basil leaves for garnish

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.