35 minutes
A flavorful and fresh stir-fried tofu dish with summer squash, fragrant basil, and crunchy coconut flakes.
tablespoons
Toasted Sesame Oil, divided
tablespoons
Fresh Ginger, finely grated, peeled
tablespoons
Garlic Clove, 1 grated, 3 thinly sliced
each
Firm Tofu, drained, patted dry, and cut into 1-inch cubes
0 oz
Unsweetened Coconut Flakes
cups
White Onion, halved lengthwise and cut into thin half-moons
each
Yellow Squash, halved lengthwise and cut into thin half-moons
each
teaspoons
teaspoons
Thai And/or Regular Basil Leaves, torn
cups
Fresh Lime Juice, as needed
to taste
1. Marinate Tofu
In a bowl, whisk together the soy sauce, 1 tablespoon of sesame oil, the grated ginger, and 1 grated garlic clove. Add the tofu cubes and toss them gently to coat. Let the tofu sit in this marinade while you prepare the other ingredients.
2. Toast Coconut
Take a dry 12-inch skillet and place it over medium heat. Add the coconut flakes and toast them for about 2 to 3 minutes until they're golden. Transfer the toasted coconut to a plate and set aside.
3. Cook Onions and Squash
In the same skillet, heat 2 tablespoons of sesame oil over medium heat. Add the sliced onion and cook until softened, about 7 minutes. Then, add the squash, half a teaspoon of salt, black pepper, and the sliced garlic. Stir occasionally, allowing the mixture to brown slightly for another 5 to 10 minutes. Pour in any leftover marinade from the tofu.
4. Brown Tofu
Heat the remaining tablespoon of sesame oil over medium-high heat. Add the marinated tofu cubes in a single layer. Cook without moving for a few minutes until the underside is golden brown. Flip the tofu pieces and repeat until evenly browned.
5. Combine and Serve
Combine the browned tofu with the squash mixture. Add the torn basil leaves and a squeeze of fresh lime juice. Taste and adjust the salt if needed. Gently toss together and serve hot, garnished with the toasted coconut.
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