Rating: 4.5 stars 4.7
54 Ratings
  • 5 star values: 41
  • 4 star values: 12
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.



Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

233 calories; protein 11.7g; carbohydrates 27.6g; fat 10.1g; sodium 1186.7mg. Full Nutrition