Yellow Squash and Tofu Stir Fry

Tasty! After making it exactly as called for I ended up adding 1Tb of peanut butter, and adding more oil to sauté the tofu for longer since I prefer it more firm. Will make again. Will try adding ginger next time for more flavor too. Really nice over rice.

In regards to the recommendation of someone else, pressing tofu isn't necessary. The water helps to create the sauce and, if you ask a real Asian chef, they'll tell you that tofu is never pressed in Asia. I lived in Indonesia for 15.5 years and no matter which cuisine I ate with tofu in it, it was never pressed, except as part of the tofu manufacturing process.The only time I've tried pressing tofu was when I was making imitation chicken cubes, which helped to reveal the texture and reduced the wetness of the tofu to a degree I feel was good. I also tried doing it without pressing and I felt it was too wet. The big problem with pressing tofu is that it fractures. You can also freeze it to get extra water out, but that also affects the taste and texture (haven't tried).I added probably triple the sriracha since we like more bite to our food. I also added oyster mushrooms. I cooked it longer than the suggested times because I forgot to observe the state of the zucchini in the photo. My tofu, which was bite sized for our big mouths, was probably cubed larger than you meant. While cooking the tofu, a lot of water came out and thus I was unable to achieve the coloration you got (was I supposed to add more oil?), although the soy sauce definitely soaked in. I didn't use any salt, since soy sauce is already high in sodium; I added No Salt instead. I think next time I'll reduce the sugar a bit.Overall, it was pretty enjoyable. Thanks!

I substituted Hoisin sauce for the Sriracha because I didn't have any and it was still good. I used tempeh the first night an then the second night I used tempeh and some left over chicken. DELICIOUS! To make it healthier I may just use the hoisin sauce because it has a lot of sugar instead of the brown sugar or vice versa.

5* for taste and speed! I was afraid that it would be too hot, but it was the perfect sweet heat for me. Takes about 30 minutes. If the rice gets on first thing, it will be done about the same time. I used an 18” zucchini, which browned nicely and filled 10” pan one layer. Servings are right on; 3, or 2 + 2 lunch leftovers that I would add some extra veggies to next day. Made 3 cups cooked rice and saved half for the leftovers. I could see altering this for youngsters with only a tablespoon of sugar and ketchup instead of siracha.

First time making a dish with tofu so I wanted to do something fairly simple. This was the perfect dish to start with. The entire dish was easy to cook and was delicious!

First time making a dish with tofu so I wanted to do something fairly simple. This was the perfect dish to start with. The entire dish was easy to cook and was delicious!