Get ready to dig into a vibrant, flavor-packed bowl that’s both comforting and nutritious! This Ginger-Soy Tofu and Butternut Squash Stir-Fry is a perfect balance of sweet, savory, and umami flavors.
The tender butternut squash cubes and crispy tofu are coated in a mouthwatering ginger-soy sauce that’ll have you coming back for seconds.
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Why I Love This Ginger-Soy Tofu and Butternut Squash Stir-Fry Recipe
- It’s a colorful, nutrient-packed meal that’s as beautiful as it is delicious
- The combination of textures – crispy tofu, tender squash, and fluffy rice – is simply irresistible
- It’s easily customizable with whatever veggies you have on hand
Ingredients and Their Uses
- Extra-firm tofu: The main protein source, it absorbs flavors well and provides a satisfying texture when crispy.
- Butternut squash: Adds a subtle sweetness and creamy texture, while also providing vitamin A and fiber.
- Broccoli florets: Offer a crisp texture and boost the nutritional profile with vitamins C and K.
- Vegetable oil: Used for stir-frying, it helps achieve a crispy exterior on the tofu and vegetables.
- Garlic and ginger: These aromatic ingredients form the flavor base of the dish, adding depth and warmth.
- Soy sauce: Provides the primary savory (umami) flavor and saltiness to the sauce.
- Rice vinegar: Adds a touch of acidity to balance the flavors and brighten the dish.
- Brown sugar: Balances the salty and acidic components with a hint of sweetness.
- Cornstarch: Acts as a thickening agent for the sauce, helping it cling to the tofu and vegetables.
- Green onions: Add a fresh, mild onion flavor and a pop of color as a garnish.
- Sesame seeds: Provide a nutty flavor and crunchy texture, while also adding visual appeal.
- Rice: Serves as a neutral base to soak up the flavorful sauce and complete the meal.
Helpful Tips
- Press your tofu for at least 30 minutes before cooking to remove excess moisture and achieve maximum crispiness.
- Cut your butternut squash and tofu into similar-sized cubes for even cooking.
- Don’t overcrowd the pan when stir-frying – cook in batches if necessary for the best texture.
Variations
- Swap butternut squash for sweet potato or pumpkin for a different twist.
- Add a kick of heat with a drizzle of sriracha or a pinch of red pepper flakes.
What to Serve With Ginger-Soy Tofu and Butternut Squash Stir-Fry
- A crisp Asian-inspired slaw
- Steamed edamame as a starter
- Miso soup for a complete Asian-inspired meal
Storage and Reheating
To store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat: Warm in a skillet over medium heat or microwave until heated through. Add a splash of water if the sauce has thickened too much.
Ginger-Soy Tofu and Butternut Squash Stir-Fry
Savor the perfect balance of flavors in this colorful stir-fry. Crispy tofu and tender butternut squash mingle with broccoli in a zesty ginger-soy sauce, creating a nutritious and satisfying meal.
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 2 cups butternut squash peeled and cubed
- 2 cups broccoli florets
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- ¼ cup soy sauce low-sodium if preferred
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- ¼ cup water
- 2 green onions sliced
- 1 tablespoon sesame seeds
- 2 cups cooked rice white or brown
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, cornstarch, and water. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook for 2-3 minutes per side until golden and crispy. Remove from pan and set aside.
- In the same pan, add remaining oil. Stir-fry butternut squash for 5-6 minutes until it starts to soften.
- Add broccoli florets and stir-fry for an additional 3-4 minutes until bright green and crisp-tender.
- Toss in minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant.
- Pour the sauce into the pan, stirring constantly. It will start to thicken almost immediately.
- Add the crispy tofu back to the pan and toss everything together until well coated with the sauce and heated through.
- Remove from heat and sprinkle with sliced green onions and sesame seeds.
- Serve hot over a bed of fluffy rice.
Notes
For best results, press the tofu for at least 30 minutes before cooking to achieve maximum crispiness. Feel free to swap butternut squash with sweet potato or pumpkin for variety.
Author Profile
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
