Butternut Squash Fried "Rice" with Crispy Tofu
Butternut Squash Fried Rice will open your eyes to a whole new Meatless Monday! This dish is so tasty and easy to make - and FILLED with veggies! Just a few ingredients layered on top of each other - make a delicious "fried rice" out of butternut squash.
Ingredients
- 16 oz extra firm tofu
- 1/4 cup soy sauce
- 2 tsp sesame oil
- 1 tbsp olive oil
- 5 oz red onion diced
- 10 oz cabbage slaw Asian variety
- 2 cloves garlic minced
- 14 oz butternut squash riced
- 1 tbsp fish sauce
- 2 green onions sliced
Instructions
- Drain tofu - you can wrap in a clean kitchen towel or use something like tofubud.com - to remove as much liquid as you can
- cut tofu into 1 inch cubes and place in a shallow bowl and drizzle with 1 tbsp of the soy sauce and 1 tsp of the sesame oil
- toss gently until tofu is coated
- Place large nonstick skillet over medium-high heat. Once the pan is hot, add the tofu in a single layer and brown on one side - about 3 min.
- Use tongs to flip tofu until crispy on all sides (about 10 min). Turn off burner and transfer tofu to a separate plate
- Add olive oil to the pan and set over medium heat. Add red onion and asian slaw until cabbage starts to wilt - about 3-4 min
- Stir in the garlic and butternut squash rice. Saute, stirring often for 5-7 minutes - until rice is tender
- Season with fish sauce and remaining sesame oil and soy sauce
- Fold in the cooked tofu
- Serve and top with green onions
Nutrition
Serving: 1.5cupsCalories: 386kcalCarbohydrates: 33gProtein: 23.8gFat: 21.2gSaturated Fat: 3.6gSodium: 2549mgPotassium: 936mgFiber: 7.8gSugar: 10.8gCalcium: 573mgIron: 6mg
Tried this recipe?Let us know how it was!