Ingredients and Weight:
- Yellow squash: 1 lb, sliced
- Tofu, firm: 1 block (14 oz), cubed
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon, minced
- Soy sauce: 3 tablespoons
- Rice vinegar: 2 tablespoons
- Brown sugar: 1 tablespoon
- Sesame oil: 1 tablespoon
- Red pepper flakes: 1/4 teaspoon
- Vegetable oil: 2 tablespoons
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Add tofu and cook until golden brown on all sides. Remove from skillet and set aside.
- Add yellow squash, garlic, and ginger to the skillet. Cook until squash is softened, about 5 minutes.
- Stir in soy sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 2 minutes.
- Add tofu back to the skillet and cook until heated through, about 2 more minutes.
- Serve immediately over rice or noodles.
Nutritional Information:
- Calories: 250
- Fat: 10g
- Protein: 15g
- Carbohydrates: 30g
- Fiber: 5g
Dish Characteristics:
- Vibrant and colorful
- Savory and sweet
- Crispy tofu and tender squash
- Balanced flavors of Asian spices and American ingredients
User Comments:
- "This was delicious! The tofu was perfect and the squash was so flavorful."
- "The flavors were amazing and it was so easy to make. I'll definitely be making this again."
- "The perfect balance of sweet and savory. I love the crispy tofu."
Special Precautions and Tips:
- If you don't have firm tofu on hand, you can press regular tofu for 30 minutes to remove excess water.
- To make the stir-fry vegetarian, omit the tofu or substitute with tempeh or seitan.
- Serve with rice or noodles to make a complete meal.
