Butternut Squash Fried Rice with Crispy Tofu
Tofu, 16 oz., 32 oz., 48 oz.
Soy Sauce 1/4 cup, 1/2 cup, 3/4 cup
Sesame Oil 2 tsp., 4 tsp., 6 tsp.
Olive Oil, 1 Tbsp., 2 Tbsp., 3 Tbsp.
Red Onion, Diced, 5 oz., 10 oz., 15 oz.
Asian Slaw, 10 oz., 20 oz., 30 oz.
Garlic, Minced 2, 4, 6
Butternut Squash, Riced, 14 oz., 28 oz., 42 oz.
Fish Sauce, 1 Tbsp., 2 Tbsp., 3 Tbsp.
Green Onion, Sliced, 2, 4, 6
Drain the tofu. Wrap it in a clean kitchen towel and gently press to remove as much liquid as you can. Cut the tofu into 1-inch cubes and place in a shallow bowl. Drizzle with 1 serving of the soy sauce and 1 serving of the sesame oil. Toss genly until tofu is well caoted.
Place a large nonstick skillet over medium-high heat. Once the pan is hot, add the tofu in a single layer and allow it to get brown and crispy on one side, about 3 minutes. Use tongs to gently flip the tofu until it’s crispy on most sides. Turn off the burner and transfer tofu to a plate.
Carefully add the olive oil to the pan and set over medium heat. Add the red onion and slaw mix and saute until the cabbage begins to wilt, about 3 to 4 minutes. Stir in the garlic and butternut squash rice and saute, stirring often, for 3 to 5 minutes more, or until rice is tender. Season with the fish sauce and then stir in the remaining sesame oil and soy sauce to taste. Fold in the cooked tofu. Served topped with sliced green onions.
Recipe shown is for 2 servings. 4 serving recipe is in orange. 6 serving recipe is in green.