![](https://cdn.statically.io/img/www.allrecipes.com/thmb/yTbHAlX5Mg9EF3NtsDo08nVMuQg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2305269-8a3aacb0f1a240a08143548baf65c04f.jpg)
Ingredients
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1 tablespoon olive oil, or as needed
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3 cloves garlic, minced
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1 yellow squash, cut into bite-size cubes
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1 zucchini, cut into bite-size cubes
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1 (12 ounce) package extra-firm tofu, cut into bite-size cubes
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¼ cup brown sugar
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3 tablespoons soy sauce
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1 tablespoon sriracha sauce
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salt and ground black pepper to taste
Directions
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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.
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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.
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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 (per serving)
233 | Calories |
10g | Fat |
28g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings Per Recipe 3 | |
Calories 233 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 2g | 8% |
Sodium 1187mg | 52% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 3g | 10% |
Total Sugars 20g | |
Protein 12g | 23% |
Vitamin C 18mg | 20% |
Calcium 439mg | 34% |
Iron 7mg | 40% |
Potassium 516mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.