Thai Summer Squash & Tofu with Fresh Corn

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 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

Preparation
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.