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
- olive oil: 1 Tbsp (or as needed)
- garlic: 3 clove (minced)
- yellow squash, cut into bite-size cubes: 1 piece
- zucchini, cut into bite-size cubes: 1 piece
- extra-firm tofu, cut into bite-size cubes: 1 pack (12 ounce pack)
- brown sugar: 0.25 cup
- soy sauce: 3 Tbsp
- sriracha sauce: 1 Tbsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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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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.
