Kabocha Squash and Tofu Stir-Fry

In this dish, the kabocha squash and tofu are cooked together in a skillet until the squash is tender and the tofu is browned. The garlic, ginger, onion, and green bell pepper are then added to the skillet and cooked until the vegetables are softened. Finally, the soy sauce is added and the dish is cooked for 1 minute more. This dish can be served over rice or noodles.

This recipe is inspired by the traditional Japanese dish of kabocha no nimono, which is a stew made with kabocha squash, tofu, and vegetables. I wanted to create a version of this dish that was easier to make and that could be cooked in a skillet instead of a pot. I also wanted to add some extra flavor to the dish, so I added garlic, ginger, and green bell pepper.

Prep time: 15 | Cook time: 15 | Serves: 2

Ingredients

• One 1-pound kabocha squash, peeled and cubed
• One 14-ounce block of extra-firm tofu, drained and cubed
• One tablespoon of olive oil
• Two cloves of garlic, minced
• One tablespoon of grated fresh ginger
• Half of a cup of chopped onion
• Half of a cup of chopped green bell pepper
• Two tablespoons of soy sauce

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the kabocha squash and tofu to the skillet and cook until the squash is tender and the tofu is browned, about 15 minutes.
3. Add the garlic, ginger, onion, and green bell pepper to the skillet and cook until the vegetables are softened, about 5 minutes.
4. Stir in the soy sauce and cook for 1 minute more.
5. Serve over rice or noodles.

Why It Works

• The kabocha squash is a good source of fiber and vitamin A.
• The tofu is a good source of protein and calcium.
• The garlic, ginger, onion, and green bell pepper add flavor and nutrients to the dish.
• The soy sauce adds a salty and umami flavor to the dish.