by slulibby
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my 16 recipes »
slulibby's Notes:
1 teaspoon peanut oil Ask a question about this ingredient
1 cup yellow squash-chopped Ask a question about this ingredient
1 cup zucchini-chopped Ask a question about this ingredient
1 14 oz block extra-firm tofu-cubed Ask a question about this ingredient
1 cup light coconut milk Ask a question about this ingredient
2 cups chopped tomatoes-seeded Ask a question about this ingredient
1 teaspoon ginger Ask a question about this ingredient
1/4 teaspoon soy sauce Ask a question about this ingredient
1 thai chili-seeded and diced Ask a question about this ingredient
2 tablespoons peanuts Ask a question about this ingredient
1 tablespoon fresh basil-in ribbons Ask a question about this ingredient
3 cups jasmin rice-if desired Ask a question about this ingredient
Heat the oil in a large nonstick skillet over medium-high heat. Add the yellow squash, zucchini, and tofu. Stir-fry for 8 minutes or until lightly browned.
Ask a question about this stepStir in the coconut milk, tomatoes, ginger, soy and chili. Reduce heat, and simmer 5 to 8 more minutes to reduce sauce reduced.
Ask a question about this stepSprinkle with peanuts & basil. Serve over rice
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