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Butternut Squash and Lime Tofu Stir-fry
Nutritious tofu stir-fry with butternut squash, lime, and soy sauce

Butternut squash & lime tofu stir-fry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The quick stir-fry technique is the perfect way to present autumnal butternut squash in a lighter, fresher form. The acidity of the lime and the heat of the chilli shake up the heavy sweetness of the squash, while the tofu enriches the dish with protein. A true 'midweek hero' recipe: fast, healthy, and full of flavour.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 345 kcal
🌍 Cuisine Asian Fusion

Ingredients

Equipment Needed

  • Wok or large frying pan
  • Chopping board
  • Citrus juicer

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Dice the tofu and pat it dry. Heat the oil in the wok until smoking, and fry the tofu until golden brown. Remove and set aside.

Tip: Removing moisture is key to a crisp crust (Maillard reaction).
2 ✓

Cut the butternut squash into thin, bite-sized slices. Toss into the hot wok and stir-fry, shaking the pan, until it starts to brown in spots and softens (approx. 5-6 minutes).

Tip: Thin slicing helps the squash cook through quickly without turning mushy.
3 ✓

Add the sliced onion, crushed garlic, and grated ginger. Stir-fry for another 1-2 minutes until fragrant.

Tip: Ginger and garlic aromas are truly released under heat.
4 ✓

Sprinkle with the chilli, drizzle with the soy sauce, and squeeze over the juice of half the lime. Toss thoroughly.

Tip: The soy sauce caramelises on the hot sides of the pan, giving that characteristic wok flavour.
5 ✓

Return the tofu to the pan and toss to heat through. Taste, and add more lime juice or salt if needed.

Tip: Balance the flavours (salty, sour, spicy, sweet) at this stage.
6 ✓

Serve sprinkled with dry-toasted sesame seeds and fresh coriander.

Tip: Always add fresh herbs at the end so they don't wilt from the heat.

Recipe FAQ

Why did the squash fall apart in the wok?
You likely cooked it too soft or cut it too thick, requiring a long heat treatment. Cut it thinly and stir-fry over high heat for a short time.
The tofu broke up, what did I do wrong?
Use firm tofu and turn it gently, or fry it separately and only mix it in at the very end.

Ingredients

  • 300 g Firm Tofu
  • 400 g Butternut Squash
  • 1 Red Onion
  • 2 cloves Garlic
  • 10 g Fresh Ginger
  • 30 ml Soy Sauce
  • 1 Lime
  • 20 ml Olive Oil
  • 1 tsp Chilli Flakes
  • 10 g Fresh Coriander
  • 15 g Sesame Seeds
  • 1 pinch Salt
  • 1 pinch Black Pepper