Tofu, Zucchini, and Yellow Squash Stir-Fry

Name: Tofu, Zucchini, and Yellow Squash Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 servings
Cuisine: Chinese, Japanese, Korean, Thai, Vietnamese
Ingredients: 0.25 cup Brown Sugar; 12 oz Extra-Firm Tofu; 3 cloves Minced Garlic; 1 tbsp Olive Oil; 1 dash Salt & Pepper; 3 tbsp Soy Sauce; 1 whole Squash; 1 tbsp Sriracha; 1 whole Zucchini

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Japanese 🇯🇵Korean 🇰🇷Thai 🇹🇭Vietnamese 🇻🇳 Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️

Tofu, Zucchini, and Yellow Squash Stir-Fry brings tender vegetables and crisp-edged tofu together in a glossy soy glaze balanced with brown sugar and a gentle heat from sriracha. The flavors are sweet, salty, and lightly spicy, perfect for a quick weeknight dinner or a vibrant lunch bowl over rice. Serve it hot for a satisfying, veggie-forward meal.

Prep20 mins
Cook15 mins
Serves3
DifficultyEasy

1

Heat olive oil in a large skillet or wok over medium-high heat.
2

Cook and stir the garlic in the hot oil until just fragrant, about 30 seconds.
3

Add the squash and zucchini, then cook and stir until the vegetables soften, about 7 minutes.
4

Transfer the squash mixture to a bowl.
5

Set the skillet back over medium-high heat, add the tofu pieces to the skillet, and sprinkle with brown sugar and soy sauce.
6

Cook and stir until each side of the tofu is golden brown, 3 to 5 minutes.
7

Return the squash mixture to the skillet; cook and stir until heated through, about 3 minutes.
8

Stir in Sriracha sauce and season with salt and black pepper.