Stir-Fried Butternut Squash with Tofu and Basil
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Ingredients
- 300 g firm tofu, cubed
- 300 g butternut squash, peeled and cubed
- 3 garlic cloves
- 2 fresh red chillies
- 2 tbsp soy sauce
- 1 tsp palm sugar
- 15 g fresh thai basil leaves
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 220 kcal
- Protein
- 13.1 g
- Carbohydrate
- 10.4 g
- of which sugars
- 3.5 g
- Fat
- 13.3 g
- of which saturates
- 1.6 g
- Fibre
- 2.5 g
- Salt
- 1.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic and finely chop the red chillies.
- 2
Heat the vegetable oil in a wok over a medium-high heat and fry the garlic and chillies for 30 seconds until fragrant.
- 3
Add the squash and stir-fry for 8 minutes, adding a splash of water and covering briefly, until tender.
- 4
Add the tofu and stir-fry for 2 minutes to heat through.
- 5
Season with the soy sauce and palm sugar.
- 6
Stir in the thai basil leaves until wilted and serve with jasmine rice.
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