• 1 block of firm tofu, drained and pressed
• 1 small butternut squash, peeled, seeded, and cubed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 cup Dad’s Own Products Colorado Cooking Sauce
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Cooked rice or quinoa, for serving
• Optional garnish: chopped green onions, sesame seeds, cilantro

PREP

• Cut the pressed tofu into bite-sized cubes.
• In a bowl, combine the tofu cubes with 1/4 cup of Dad’s Own Products Colorado Cooking Sauce. Let it marinate for at least 30 minutes, preferably longer for more flavor.

COOK

• Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
• Add the cubed butternut squash and cook, stirring occasionally, until the squash is tender and slightly caramelized, about 10-12 minutes. Remove from the skillet and set aside.
• In the same skillet, add the remaining tablespoon of olive oil.
• Add the sliced onions, bell peppers, garlic, and ginger. Stir-fry until the vegetables are tender-crisp, about 5-7 minutes.

POST

• Return the cooked butternut squash to the skillet with the vegetables.
• Add the marinated tofu along with any remaining marinade.
• Pour in the remaining 1/4 cup of Dad’s Own Products Colorado Cooking Sauce.
• Stir everything together and cook for an additional 5 minutes, allowing the flavors to meld and the tofu to heat through.

SERVING

• Taste and adjust seasoning with salt and pepper if needed.
• Serve the stir-fry over cooked rice or quinoa.
• Garnish with chopped green onions, cilantro, and sesame seeds, if desired.
• This dish is perfect for a cozy fall evening, combining the hearty flavors of butternut squash with the savory-sweet notes of the cooking sauce. Enjoy!