Butternut Squash, Green Beans and Tofu
Western-style stir-fry, that uses Sweet butternut squash balanced with a chili sauce. Quick, easy and tasty.
or peanut oil, canola oil, divided
firm, 1/2-inch thick, 1-inch wide sliced
minced, or as needed
1/4-inch thick sliced
chili garlic sauce
Asian style, or to taste
vegetarian oyster sauce
or regula oyster sauce
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.