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.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
233 Calories
Recipe Instructions
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.
Ingredients
¼ cup brown sugar
3 cloves garlic, minced
salt and ground black pepper to taste
3 tablespoons soy sauce
1 tablespoon olive oil, or as needed
1 tablespoon Sriracha sauce
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
