Ingredients
3
3 servings
- •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.
Nutritional Facts
Per 3 servings
- Calories: 233
- Carbohydrate: 28g
- Fat: 10g
- Fiber: 3g
- Protein: 12g
- Sugar: 20g
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