Yellow Squash and Tofu Stir Fry Recipe
Ingredients List
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1 tablespoon olive oil, or as needed
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3 cloves garlic, minced
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1 yellow squash, cut into bite-size cubes
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1 zucchini, cut into bite-size cubes
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1 (12 ounce) package extra-firm tofu, cut into bite-size cubes
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¼ cup brown sugar
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3 tablespoons soy sauce
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1 tablespoon sriracha sauce
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salt and ground black pepper to taste
Cooking Instructions
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Heat olive oil in a large skillet or wok over medium-high heat. Add garlic and sauté until fragrant, around 30 seconds. Toss in the squash and zucchini, stir-fry until the veggies soften, about 7 minutes. Set aside in a bowl.
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Return the skillet to medium-high heat, add tofu pieces, and sprinkle with brown sugar and soy sauce. Cook and stir until the tofu is golden brown on all sides, about 3 to 5 minutes.
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Add the squash mixture back into the skillet, stir until heated through, around 3 minutes. Mix in Sriracha sauce, then season with salt and pepper to taste.
Nutritional Information (per serving)
| 233 | Calories |
| 10g | Fat |
| 28g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 233 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 2g | 8% |
| Sodium 1187mg | 52% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 3g | 10% |
| Total Sugars 20g | |
| Protein 12g | 23% |
| Vitamin C 18mg | 20% |
| Calcium 439mg | 34% |
| Iron 7mg | 40% |
| Potassium 516mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5