A wonderful, quick vegetarian recipe with tofu, yellow squash, and zucchini that is vibrantly colored. Adding cheese on top is optional. If you like, you can substitute butter for the olive oil.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 3 |
| Yield: | 3 servings |
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
Instructions
- 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.
- 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.
- 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.
Reviews
Tasty! After making it exactly as called for I ended up adding 1Tb of peanut butter, and adding more oil to sauté the tofu for longer since I prefer it more firm. Will make again. Will try adding ginger next time for more flavor too. Really nice over rice.
First time cooking with tofu. The flavor is good, but the texture of the tofu is not appealing. That is just a personal preference though, the recipe is good.
In regards to the recommendation of someone else, pressing tofu isn’t necessary. The water helps to create the sauce and, if you ask a real Asian chef, they’ll tell you that tofu is never pressed in Asia. I lived in Indonesia for 15.5 years and no matter which cuisine I ate with tofu in it, it was never pressed, except as part of the tofu manufacturing process. The only time I’ve tried pressing tofu was when I was making imitation chicken cubes, which helped to reveal the texture and reduced the wetness of the tofu to a degree I feel was good. I also tried doing it without pressing and I felt it was too wet. The big problem with pressing tofu is that it fractures. You can also freeze it to get extra water out, but that also affects the taste and texture (haven’t tried). I added probably triple the sriracha since we like more bite to our food. I also added oyster mushrooms. I cooked it longer than the suggested times because I forgot to observe the state of the zucchini in the photo. My tofu, which was bite sized for our big mouths, was probably cubed larger than you meant. While cooking the tofu, a lot of water came out and thus I was unable to achieve the coloration you got (was I supposed to add more oil?), although the soy sauce definitely soaked in. I didn’t use any salt, since soy sauce is already high in sodium; I added No Salt instead. I think next time I’ll reduce the sugar a bit. Overall, it was pretty enjoyable. Thanks!
Made exactly as the recipe was written except for using red pepper flakes because I didn’t have sriracha. First time I’ve ever made tofu and only ate it once before. This will definitely be a part of my diet from now on!!
This was my 3rd time making this super easy delicious dish.
I substituted Hoisin sauce for the Sriracha because I didn’t have any and it was still good. I used tempeh the first night an then the second night I used tempeh and some left over chicken. DELICIOUS! To make it healthier I may just use the hoisin sauce because it has a lot of sugar instead of the brown sugar or vice versa.
Tofu did not get quite as crisp as I wanted it, but that can easily be fixed
The recipe was delicious, simple and nutritious. However, it needs editing. For new or fairly new cooks the instructions can be confusing. For example, prep of the tofu and vegetables was missing. Pepper was missing from the ingredient list. Garlic cooked for 30 seconds is perfect, but cooking it for 7 minutes more with the squash makes it bitter. That said, we enjoyed it.
Mushrooms would not hurt this.
Delicious! Since it’s a stir fry, make sure to add noodles/rice
So delicious! I didn’t have yellow squash and only 1 zucchini so I used sliced carrots instead. I parboiled the carrots first so they would soften at the same rate as the zucchini. I also added a little ground ginger and a splash of sesame oil to the veggies. While the veggies were cooking I had the tofu soaking in the brown sugar and soy sauce mixture. (Like one of the other reviews mentioned, dont forget to drain and press your tofu for at least an hour before using it.) I forgot to add the sriracha but that was okay because I needed to serve my girls (2 and 6) first so we added it after serving them. My daughters LOVED it and the 6 year old, who is in a super picky phase, ate all of it! My husband loved it and said he would pay to eat it. ? Definitely keeping this recipe!
Loved the flavor of this recipe. It tasted so good over rice. Nice seasoning.
Loved the flavor of this recipe. It tasted so good over rice. Nice seasoning.
I added mushrooms and onions when cooking the zucchini and squash. I doubled the sauce. Substituted 3 tsp. Chili Garlic Sauce for the sarichi.
5* for taste and speed! I was afraid that it would be too hot, but it was the perfect sweet heat for me. Takes about 30 minutes. If the rice gets on first thing, it will be done about the same time. I used an 18” zucchini, which browned nicely and filled 10” pan one layer. Servings are right on; 3, or 2 + 2 lunch leftovers that I would add some extra veggies to next day. Made 3 cups cooked rice and saved half for the leftovers. I could see altering this for youngsters with only a tablespoon of sugar and ketchup instead of siracha.
First time making a dish with tofu so I wanted to do something fairly simple. This was the perfect dish to start with. The entire dish was easy to cook and was delicious!
It is really good! I didn’t have extra firm tofu so I plan on making it again.
Just doubled the amounts.
It was really good, just a little too spicy for my taste. Either will lessen or omit the sriracha next time.
Really enjoyed this. I put half the amount of brown sugar, and think maybe next time I’ll put a quarter because it was still a little too sweet. Also used a 16oz tofu package because that’s all I could find, and added half an onion. Will use the base of this recipe again with other veggie combinations and tofu in the future!
So easy and tasty. The 30 min prep time was spot on . This may be our favorite recipe so far. The Sriracha sauce was a nice kick and I decided to just go with it rather that ask “K” knowing she would say to leave it out …. great meal