Ingredients35 m servings 233 cals
- 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.
Per Serving: 233 calories; 10.1 g fat; 27.6 g carbohydrates; 11.7 g protein; 0 mg cholesterol; 1187 mg sodium. Full nutrition
ReviewsRead all reviews 26
Delicious! And that's coming from a hardcore carnivore! I've been looking for new ways to prepare tofu, since it's not something I make very often. I made sure to get all the ingredients today s...
This was absolutely delicious! If you're new to cooking with tofu (like me), one thing the recipe does not mention is that you should press the tofu beforehand to remove the water. I made two ch...
Had tofu that was about to expire so I used ingredient search and so glad I did- this was great! Thank you!
I recently bought an air fryer, so wanted to try it out. I soaked the tofu in the sauce, then air fried it for 20 minutes at 370 with a touch of corn starch. As it cooked, I made the veggies i...
I made this twice already! The first time I made it as is. Delicious! The second time I reduced the total yellow squash and zucchini by half and added diced eggplant and sliced baby portabella m...
A very nice combination of ingredients. Not too hot, not too sweet, not too soy-saucy. Mastering the art of cooking tofu has been tough, but even with half of it stuck to the bottom of the pan...