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Butternut squash wok with tofu served
Sizzling stir-fry of tender butternut squash and crispy tofu in a savoury sauce

Butternut squash and tofu stir-fry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The essence of cooking in a wok is speed and high heat. The goal is for ingredients to get 'seared' by the touch of hot metal, roasting (this is called 'wok hei', the breath of the wok), but remain crisp and fresh inside. In this recipe, the sweetness of butternut squash harmonises excellently with salty soy sauce and spicy chilli, creating a true umami bomb.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 360 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Wok or thick-walled, large frying pan
  • Grater for ginger

Allergen Information

⚠️ Soya
⚠️ Sesame seeds

Instructions

1 ✓

Prepare everything ('mise en place'), because frying will be very fast! Cut the squash into thin batons (like chips), the pepper into strips, the onion into rings. Grate the ginger and garlic.

Tip: If you start cutting during frying, everything will burn.
2 ✓

Dice the tofu, blot the water off it. Heat the wok until smoking, pour in 1 tablespoon of sesame oil, and fry the tofu until golden brown. Remove and set aside.

Tip: Hot oil quickly sears a crust on the tofu, so it doesn't stick.
3 ✓

Pour the remaining oil into the wok. Throw in the squash and stir-fry, shaking, for 4-5 minutes until it starts to spot.

Tip: Don't stir with a spoon, rather shake the wok so you don't break the vegetables.
4 ✓

Add the pepper, ginger, garlic, and chilli. Fry for another 2 minutes. The aromas explode at this point.

Tip: Garlic burns quickly, which is why it goes in later than the squash.
5 ✓

Return the tofu, drizzle with the soy sauce. Toss for 1 minute so the sauce coats everything.

Tip: The sugar content of the soy sauce caramelises onto the vegetables.
6 ✓

Turn off the heat. Sprinkle with sesame seeds, spring onion, and plenty of coriander. Serve immediately.

Tip: Asian dishes are best fresh, while the vegetables are still crisp.

Recipe FAQ

Why is the squash falling apart?
You probably cut it too small or overcooked it. In a wok, the squash should remain bite-firm, not mushy. Cut into thin batons, not cubes!

Ingredients

  • 400 g Butternut Squash (peeled)
  • 200 g Firm Tofu
  • 150 g Red bell pepper
  • 2 stalks Spring onion
  • 3 tbsp Light soy sauce
  • 2 tbsp Sesame oil (toasted)
  • 0.5 tsp Chilli flakes
  • 1 tsp Fresh ginger
  • 2 cloves Garlic
  • 2 tbsp Sesame seeds
  • 1 pinch Salt
  • 1 pinch White pepper
  • 1 bunch Fresh coriander