YELLOW SQUASH AND TOFU STIR FRY
A great, quick vegetarian dish that includes yellow squash, zucchini, and tofu, making for a beautifully-colored dish. Top with cheese, if desired. You can use butter instead of olive oil, if desired.
Provided by malevolentglitter
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 27.6 g, Fat 10.1 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 1.5 g, Sodium 1186.7 mg, Sugar 19.7 g
STIR-FRIED WINTER SQUASH AND TOFU WITH SOBA
Winter squash is a nutrient-dense vegetable, with lots of vitamin A in the form of beta carotene (the more orange the flesh, generally the more vitamin A in the squash), vitamin C, potassium and dietary fiber. Winter squash goes well with ginger, and this stir-fry makes a delicious vegetarian main course. Use a sweet, dense squash like butternut for this dish.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot
Time 45m
Yield Serves four
Number Of Ingredients 12
Steps:
- Wrap the tofu in clean kitchen towels or paper towels, and place under a cutting board for 10 minutes. Cut in 1-inch wide dominoes.
- Heat 1 tablespoon of the oil in a large nonstick skillet or wok, and stir-fry the tofu until lightly colored, about three minutes. Using tongs or a slotted spatula, remove from the pan and set aside on a plate. Add the onion to the pan, and stir-fry until it softens, about three minutes. Add the remaining tablespoon of oil and the squash. Cook, stirring often, for 10 minutes. Add the garlic, ginger and sesame seeds, and stir-fry for one minute, until fragrant. Return the tofu to the pan, stir in the sherry and 1/4 cup water, cover and reduce the heat to medium. Simmer five minutes or until the squash is tender. Uncover and add soy sauce to taste. Keep warm while you cook the soba.
- Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon so that they don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with the sesame oil.
- Arrange the noodles on a platter, top with the tofu and vegetables, and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 56 grams, Fat 14 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 460 milligrams, Sugar 3 grams
SQUASH AND COCONUT MILK STEW
This is a Filipino dish, (Ginostoan Sitawan Kalsbass) that is made with acorn squash, green beans, tofu, shrimp, ginger, garlic, and onion. My MIL makes it on the soupy side because you serve it over rice, but I like to mash the squash because I don't like rice.
Provided by Vanessa H.
Categories World Cuisine Recipes Asian Filipino
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.
- Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 30.1 g, Cholesterol 116.8 mg, Fat 29.3 g, Fiber 5.5 g, Protein 23.9 g, SaturatedFat 21.3 g, Sodium 173.7 mg, Sugar 11 g
SWEET-AND-SPICY ROASTED TOFU AND SQUASH
This is a meal with complex flavors and a variety of textures: velvety from the honey-roasted squash, tender and juicy from the tofu, with the occasional crunch from the sesame-seed garnish and a slight chew from the squash peel. I like to serve this dish with more hot sauce on the side, preferably over brown rice or lightly dressed baby spinach, though it's also good served all alone. As long as the squash and the tofu have each other, that's all they really need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
- While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
- In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
- Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 829 milligrams, Sugar 5 grams
SWEET SQUASH, SWEET POTATO, AND TOFU STEW
I just created this recipe today and had it for lunch. It was just delicious... I have a bit of a sweet tooth and this was the perfect lunch for a cold, rainy day. At first I thought the ingredients sounded strange, but all together it tastes great! This is very low fat, low sugar, and vegan! *Note: make sure to serve in bowls and get a lot of the sweet broth. Also, adjust the amount of artifical sweetener according to your liking. Like I said, I have a sweet tooth, so I put in 4 single-serving packets of Splenda.
Provided by Munchkin1287
Categories Yam/Sweet Potato
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, spray bottom and put onions and spices. Sauté onions for about 4-5 minutes on high heat, or until golden brown.
- Add vegetable stock, chopped tomato, and tomato puree.
- Add cubed sweet potato and butternut squash, and then stir the mixture. Cover pot, reduce heat, and let simmer for approximately 10-15 minutes (or until the squash is almost tender). You want the stock to be bubbling, but not boiling.
- Add zucchini and tofu. Cover and let simmer for another 5 minutes or so, then add the spinach. Cover again and cook until spinach is wilted.
- Remove from heat and add the sweeteners. Stir everything together and make sure squash and sweet potatoes are soft.
- Enjoy!
Nutrition Facts : Calories 218.3, Fat 5.2, SaturatedFat 1.1, Sodium 109.4, Carbohydrate 35.9, Fiber 8.5, Sugar 9.7, Protein 13.8
BERMESE SQUASH AND TOFU STEW
Make ahead up to 2 days. For Causal fall or winter entertaining from Entertaining for a Veggie Planet by Didi Emmons.
Provided by That is Dr House to
Categories Soy/Tofu
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cube the squash unpeeled into 1 inch cubes. Use the small skinny chiles.
- In small saucepan, bring 4 cups water to boil. Add peas and simmer until tender but not mushy. About 35 minutes. Drain and set aside.
- Wrap tofu in dishtowel or paper towels and press. Cube into 1/2 inch cubes. Salt liberally.
- In large skillet heat oil over med heat add tofu and onion and cook until onion is golden brown about 12 to 14 minutes. Use spatula and turn tofu and onion once or twice.
- Add garlic, ginger, chilies, coriander and cumin and saute for 2 minutes.
- Stir in squash, salt and water. Cover and cook for 10 minutes or until squash is tender.
- Add the peas, tomatoes, tamarind pulp and heat through. Season to taste. Transfer to seving dish and garnish with cilantro or mint.
Nutrition Facts : Calories 369.6, Fat 12.8, SaturatedFat 1.6, Sodium 613, Carbohydrate 45.9, Fiber 15.8, Sugar 13.5, Protein 22.9
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