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.
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
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
Serving: 1.5 cups Calories: 386 kcal Carbohydrates: 33 g Protein: 23.8 g Fat: 21.2 g Saturated Fat: 3.6 g Sodium: 2549 mg Potassium: 936 mg Fiber: 7.8 g Sugar: 10.8 g Calcium: 573 mg Iron: 6 mg