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 (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
Directions
Step 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.
Step 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.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 3 | |
Calories 233 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat2g | 8% |
Sodium1187mg | 52% |
Total Carbohydrate28g | 10% |
Dietary Fiber3g | 10% |
Total Sugars20g | |
Protein12g | |
Vitamin C18mg | 91% |
Calcium439mg | 34% |
Iron7mg | 40% |
Potassium516mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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