Fall Vegetable Stew in Coconut Milk

The harvest markets are abundant with corn, peppers, zucchini and herbs. I combine them with tofu and coconut milk to make this creamy, delectable stew.

If you can't find fresh organic corn, the frozen kind works fine. Vary the hot pepper to suit your taste - the coconut milk mellows out the flavor considerably. This is a slightly Thai-influenced dish, so use Thai basil if you can find it. If not, the more common Italian kind works fine.

Serve the stew over brown rice for wonderful fall comfort food. It's also great as is, served in a bowl as a combination soup / stew.

Fall Vegetable Stew in Coconut Milk
1 tbsp vegetable oil
14-oz firm tofu
2 small zucchini, diced
4 large ears of corn or 2 cups frozen
1 jalapeno pepper
1 heaping tbsp cilantro (optional)
1 bunch scallions
1 heaping tbsp fresh basil
3/4 tsp salt
pepper to taste
1 cup coconut milk
1 tsp soy sauce

Drain the tofu and dice into 3/4 inch cubes. Slice the zucchini in half lengthwise, and then into 1/2 inch half-moons.

Warm the oil over medium-high heat and sauté the tofu and zucchini 10 minutes, sprinkling with 1/4 tsp salt and shaking the pan occasionally, until the tofu is a little browned.

Cut the kernels off the corn cobs, or defrost the frozen corn. Seed the jalapeno and mince it finely with the cilantro and basil. Slice the scallions into 1/2 inch lengths, including the firm greens. Add all to the pen. Pour in coconut milk and rinse out the cup measure with 1/3 cup water and stir into pan. (Freeze or refrigerate the remaining coconut milk in the can for later use.)

Stir in soy sauce, 1/2 tsp salt, and pepper to taste. Cook 5 minutes until the corn is heated through.

Serves 4-5