Yellow Squash and Tofu Stir Fry

Yellow squash, zucchini, and tofu combine in this recipe for a quick and easy vegetarian stir fry dish.

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1 tablespoon olive oil, or as needed

3 cloves garlic, minced

1 yellow squash, cut into bite-size cubes

1 zucchini, cut into bite-size cubes

1 (12 ounce) package extra-firm tofu, cut into bite-size cubes

1/4 cup brown sugar

3 tablespoons soy sauce

1 tablespoon sriracha sauce

salt and ground black pepper to taste

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.

Yellow Squash and Tofu Stir Fry

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