Yellow Squash and Tofu Stir Fry recipe

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Ingredients

1 tablespoon olive oil, or as needed
3 cloves garlic, minced
1 yellow squash, cut into bite-size cubes
1 zucchini, cut into bite-size cubes
1 (12 ounce) package extra-firm tofu, cut into bite-size cubes
¼ cup brown sugar
3 tablespoons soy sauce
1 tablespoon sriracha sauce
salt and ground black pepper to taste

Nutrition Info

232.9 calories
carbohydrate: 27.6 g
cholesterol: : -
fat: 10.1 g
fiber: 2.7 g
protein: 11.7 g
saturatedFat: 1.5 g
servingSize: -
sodium: 1186.7 mg
sugar: 19.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large skillet or wok over medium-high heat. Cook and stir garlic in hot oil until just fragrant, about 30 seconds. Add squash and zucchini, cook and stir until vegetables soften, about 7 minutes. Transfer squash mixture to a bowl.

  2. Place skillet back over medium-high heat, place tofu pieces in the skillet, and top with brown sugar and soy sauce. Cook and stir until each side of tofu is golden brown, 3 to 5 minutes.

  3. Return squash mixture to the skillet, cook and stir until heated through, about 3 minutes. Stir in Sriracha sauce and season with salt and black pepper.

Recipe Yield

3 servings

Recipe Note

A great, quick vegetarian dish that includes yellow squash, zucchini, and tofu, making for a beautifully-colored dish. Top with cheese, if desired. You can use butter instead of olive oil, if desired.

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