Thai Summer Squash And Tofu With Fresh Corn

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1 teaspoon roasted peanut oil or vegetable oil

1 cup diced yellow squash

1 cup diced zucchini

1 (12.3-ounce) package reduced-fat extra-firm tofu, drained and cut into 1/2-inch cubes

1/2 teaspoon salt, divided

3 cups fresh corn kernels (about 4 ears)

1 cup light coconut milk

3/4 cup (1/2-inch) sliced green onions

1/3 cup water

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh cilantro

1 teaspoon mushroom or low-sodium soy sauce

1/4 teaspoon freshly ground black pepper

1 jalapeno pepper, seeded and chopped

2 cups hot cooked basmati rice

2 tablespoons chopped unsalted cashews, toasted

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