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 jalapeno chile, seeded
- 1 heaping Tbs. fresh coriander leaves
- 1 bunch red or green scallions, including half the firm greens, sliced in 1/2-inch lengths
- 1 heaping Tbs. Thai basil leaves
- 3/4 tsp. sea salt
- 14-oz. can coconut milk
- 1 tsp. mushroom soy sauce
- 3 cups cooked basmati rice
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.
- Calories: 730
- Carbohydrate Content: 81 g
- Fat Content: 38 g
- Fiber Content: 10 g
- Protein Content: 30 g
- Saturated Fat Content: 23 g
- Sodium Content: 135 mg