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.
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 package extra-firm tofu , 12 ounce
- 0.25 cups brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- salt and ground black pepper to taste
Instructions
-
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.
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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.
Nutrition Facts
Per serving
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