- 1 honeynut or butternut squash (1 - 1 ½ lbs.) - halved, peeled and deseeded
- 2 tablespoons canola oil
- 6 garlic cloves, peeled and crushed
- 12-16 oz. firm tofu - drained and pressed lightly between paper or tea towels to remove excess moisture
- 3 tablespoons stir-fry sauce - I like using a mushroom sauce
- 1 tablespoon soy sauce
- 1 teaspoon coarsely ground black pepper
- 2-3 tablespoons coarsely chopped fresh cilantro
- Freshly cooked jasmine or short-grain rice, to serve
Cut the squash into bite-sized pieces and put these in a wide, nonstick frying pan for which you have a lid. Add about ¾ cup of water, add the lid, and turn the heat to medium. Allow the squash to cook for 15 minutes, until it is tender. Transfer the squash to a plate with a slotted spoon and remove any remaining liquid in the pan.
Add the oil to the frying pan over medium high heat. Once it’s hot, add the garlic and cook, stirring, for two minutes. Return the drained squash to the pan and cook, stirring, for four or five minutes.
Add the tofu, stir-fry sauce, soy sauce and black pepper, mix and heat through, then take off the heat.
Add the fresh cilantro leaves and serve the stir fry with hot rice.
- Yields: 4 servings
- Preparation Time: 45 minutes
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