Stir-fried squash with tofu

Stir-fried squash with tofu

Tags

Rice

Cook

Ingredients

  • 1 large butternut squash
  • 6 garlic cloves, peeled and crushed
  • 500g tofu
  • 5 tbsp mushroom stir-fry sauce
  • 1 tbsp light soy sauce
  • 1 tsp coarsely ground pepper
  • 50g Thai basil, leaves picked
  • Rice

Steps

  1. Drain and press the tofu. Once done pat dry with a paper towel and crumble.
  2. Top and tail the squash. Half and peel it, remove the seeds and cut into 2 ½ cm pieces.
  3. Put the squash in a frying pan. Add 200ml water, pop on the lid and turn on the heat to medium. Leave to cook until tender, set aside.
  4. Pour the water away and dry the pan. Add oil to the pan and put it over medium high heat. Once hot add the garlic and cook until fragrant.
  5. Return the drained squash to the pan and cook, stirring, for four or five minutes.
  6. Add the tofu, stir-fry sauce, soy sauce and black pepper, mix and heat through, then take off the heat.
  7. Rip the basil leaves, fold them through the squash mix, and serve with hot rice.