Heat oil in large nonstick skillet over mdm-high heat.. Add tofu and zucchini and sprinkle with 1⁄4 tsp salt. Cook for 8-10 min.shaking the pan occasionally to brown all sides of the tofu. While the tofu is cooking, slice the corn off the cob, set aside. Chop the chile with the cilantro and basil. Add scallions, chile-herb mix, and corn to the pan. Add coconut milk, and rinse out the can with a little water. Add the water to the pan. Stir in the soy sauce, add an additional 1⁄2 tsp salt. And a few twists of black pepper. Simmer until heated through, 3-5 min. Taste for salt. Serve over rice and garnish with additional herbs.
A simplified but delicious version of this recipe involves cooking the vegetables with coconut oil and Thai basil. In this case, you do not need the coconut milk. You can simply cook the vegetables alone with the coconut oil and a bunch of Thai basil leaves. It tastes like a delicious Thai dish, but without any fuss.
Adapted from Local Flavors
Combine vinegar and next 6 ingredients. Gradually whisk in oil. Season with salt and pepper. Mix all salad ingredients in large bowl. Toss with enough dressing to coat.