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!!
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