SQUASH AND TOFU AND CORN WITH COCONUT MILK ENJOY DAN:

          SUMMER SQUASH WITH TOFU AND CORN by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 tablespoon olive oil

1 cup patty pan squash, diced

1 cup zucchini, diced

1 (12.3 Oz) package extra firm tofu, drained and cut into 1/2-inch cubes

3 cups fresh corn, about 4 ears)

1 (19 Oz) can MAE PLOY coconut milk

1 onion, sliced

2 garlic cloves, minced

2 teaspoons Thai red curry paste

1/3-cup chicken stock

2-tablespoons soy sauce

1 tablespoons brown sugar

2 tablespoon lime juice

1 jalapeno pepper, seeded and chopped

5 scallions cut on the bias in 1/4-inch pieces

1 red pepper, thinly sliced

1/4-cup fresh cilantro

2 tablespoon dry roasted peanuts, chopped

 

DIRECTIONS:

1.   Heat oil in a skillet over medium-high heat.

2.   Add squash, zucchini, and tofu, sprinkle with salt.

3.   Stir-fry for 8 minutes.

4.   Stir in corn, and stir in next 10 ingredients, and a splash of salt.

5.   Bring to a boil and then reduce heat to low: partially cover and simmer for 12 minutes.

6.   Add red pepper, simmer for 5 minutes.

7.   Garnish with cilantro and toasted peanuts.

 

ENJOY DAN:                      BON-APPETITE!!