Randy Mayor
4 servings (serving size: 1 1/4 cups vegetables, 1/2 cup rice, and 1 1/2 teaspoons nuts)

This dish is rich and soupy; the basmati rice makes a flavorful base. Fresh corn will add a natural sweetness.

How to Make It

Heat the oil in a large nonstick skillet over medium-high heat. Add the yellow squash, zucchini, and tofu; sprinkle with 1/4 teaspoon salt. Stir-fry for 8 minutes or until lightly browned. Stir in 1/4 teaspoon salt, corn, and the next 8 ingredients (corn through jalapeno). Reduce heat, and simmer 8 minutes or until the corn is tender. Serve with rice. Sprinkle with cashews.

Ratings & Reviews

sletkeman's Review

February 04, 2012

myrecipes23's Review

September 04, 2009
If you want strong, bold favors, this recipe is not for you. However, the recipe lets the flavors of the vegetables, particularly the corn, shine through, and is quite good. The leftovers were delicious cold, without rice, as a cold veggie salad on a hot day.

naturemurph's Review

August 06, 2009
This turned out really bland. I doubled the soy sauce and still had to throw in some green curry paste at the end so my husband would eat it. If making again I would add some ginger and/or garlic when cooking the tofu and maybe some fish sauce at the end. The fresh veggies were yummy, but the broth was very watery. We prefer more flavorful meals.