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Butternut Squash, Green Beans and Tofu


Western-style stir-fry, that uses Sweet butternut squash balanced with a chili sauce. Quick, easy and tasty.















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
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 31152% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 27mg 1%
Total Carbohydrate 8g 8%
Dietary Fiber 6g 24%
Sugars g
Protein 38g
Vitamin A 179% Vitamin C 76%
Calcium 76% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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