Butternut Squash, Green Beans and Tofu
Western-style stir-fry, that uses Sweet butternut squash balanced with a chili sauce. Quick, easy and tasty.
Ingredients
| 1 ½ | tablespoon |
olive oil
or peanut oil, canola oil, divided |
|
| 200 | grams |
tofu
firm, 1/2-inch thick, 1-inch wide sliced |
|
| 1 |
onions
chopped |
* | |
| 2 | cloves |
garlic
minced, or as needed |
|
| 150 | grams |
butternut squash
1/4-inch thick sliced |
|
| 1 |
banana peppers
thinly sliced |
* | |
| 100 | grams |
green beans
lengthwise sliced |
|
| 2 | teaspoons |
chili garlic sauce
Asian style, or to taste |
* |
| 1 | teaspoon |
vegetarian oyster sauce
or regula oyster sauce |
* |
Directions
Heat ½ tablespoon oil in a nonstick skillet over medium high heat.
Add tofu without stirring, cook one side for about 4 minutes; turn to other side, and continue to cook for another 4 minutes, until both sides are golden brown. Transfer onto a plate, set aside.
Add the remaining 1 tablespoon oil into the same pan over medium high heat. Add the onion and garlic, cook and stir for about 5 minutes until onions start brown.
Stir in the pepper and green beans, cook for about 5 minutes until beans are tender but still crisp.
Add butternut squash and both sauce, keep cooking for another 3 to 5 minutes, stirring very often, until vegetables and squash are both tender.
Stir in the tofu, evenly mixed with other vegetables, remove from the heat.
Serve warm on top of rice or noodles as your choice.
Nutrition Facts
Serving Size 243g (8.6 oz)
