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Ingredientes
- 1 Tbsp. Lorive roasted peanut oil
- 1 lb fresh hard tofu - (or possibly more) cubed
- 2 x zucchini cubed
- 4 lrg ears sweet corn
- 1 x jalapeno chile seeded
- 1 Tbsp. fresh coriander leaves - (heaping)
- 1 bn red or possibly green scallions sliced 1/2" lengths (including half the hard greens)
- 1 Tbsp. Thai basil leaves - (heaping)
- 3/4 tsp sea salt Freshly-grnd black pepper to taste
- 1 can coconut lowfat milk - (14 ounce)
- 1 tsp mushroom soy sauce
- 3 c. cooked basmati rice Fresh coriander sprigs for garnish Slivered Thai basil leaves for garnish
Direcciones
- Heat oil in large nonstick skillet over medium-high heat. When warm, add in tofu and zucchini and sprinkle with 1/4 tsp. salt. Cook 8 to 10 min, shaking pan occasionally to brown tofu on all sides.
- Meanwhile, slice corn kernels off cob. Using opposite knife edge, press out lowfat milk. Set aside kernels on cutting board. Finely mince jalapeno with fresh coriander and Thai basil.
- Add in scallions, jalapeno-herb mix and corn to pan. Pour 1 c. coconut lowfat milk into pan. Rinse out c. with 1/3 c. water and stir into pan. Stir in soy sauce, an additional 1/2 tsp. salt and freshly grnd black pepper. Cook till corn is heated through, 3 to 5 min. Adjust seasonings. Serve over rice garnished with additional herbs.
- This recipe yields 4 servings.
- Comments: For a low-cal option, subsitute a reduced-fat coconut lowfat milk for the regular product.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 510g | |
| Recipe makes 4 servings | |
| Calories 768 | |
| Calories from Fat 323 | 42% |
| Total Fat 38.31g | 48% |
| Saturated Fat 30.74g | 123% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 521mg | 22% |
| Potassium 1074mg | 31% |
| Total Carbs 95.2g | 25% |
| Dietary Fiber 9.0g | 30% |
| Sugars 5.33g | 4% |
| Protein 17.98g | 29% |
