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Tofu stir-fry with butternut squash and lime
Nutritious tofu wok with squash, lime, and soy sauce

Lime & Chili Tofu Stir-Fry with Butternut Squash

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Stir-frying is the ultimate technique for transforming dense autumn squash into something light and vibrant. The acidity of the lime and the heat of the chili cut through the natural sweetness of the squash, while tofu adds a hearty protein punch. It's a true 'weeknight hero': fast, healthy, and packed with flavor.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 345 kcal
🌍 Cuisine Asian Fusion

Ingredients

Equipment Needed

  • Wok or large skillet
  • Cutting board
  • Citrus juicer

Allergen Information

⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Cube the tofu and pat dry with paper towels. Heat oil in a wok until shimmering (near smoking), and fry tofu until golden brown. Remove and set aside.

Tip: Removing surface moisture is key to getting a crispy crust (Maillard reaction).
2 ✓

Slice the squash into thin, bite-sized pieces. Toss into the hot wok and stir-fry until spotty brown and tender-crisp (approx. 5-6 minutes).

Tip: Thin slices ensure the squash cooks through quickly without becoming mushy.
3 ✓

Add sliced onion, crushed garlic, and grated ginger. Stir-fry for another 1-2 minutes until fragrant.

Tip: Ginger and garlic release their aromatics best when exposed to heat.
4 ✓

Sprinkle with red pepper flakes, drizzle with soy sauce, and squeeze in the juice of half the lime. Toss thoroughly.

Tip: The soy sauce caramelizes on the hot wok walls, creating that signature stir-fry flavor.
5 ✓

Return the tofu to the pan and toss to warm through. Taste and adjust with more lime juice or salt if needed.

Tip: Balance your flavor profile here: salty, sour, spicy, and sweet.
6 ✓

Serve topped with toasted sesame seeds and fresh cilantro.

Tip: Add fresh herbs at the very end so they don't wilt from the residual heat.

Recipe FAQ

Why did the squash turn into mush?
It was likely cut too thick or cooked too long. Cut it into thin, bite-sized slices and sear over high heat for a short time.
My tofu crumbled. What went wrong?
Use Extra Firm tofu and handle gently, or fry it separately and toss it back in at the very end.

Ingredients

  • 1 block (10 oz) Extra Firm Tofu (pressed)
  • 14 oz Butternut Squash (peeled, cubed)
  • 1 medium Red Onion
  • 2 cloves Garlic
  • 1 inch piece Fresh Ginger
  • 2 tbsp Soy Sauce
  • 1 whole Lime
  • 1 tbsp Vegetable or Canola Oil
  • 1 tsp Red Pepper Flakes
  • 1/4 cup Fresh Cilantro
  • 1 tbsp Sesame Seeds
  • 1 pinch Salt
  • 1 pinch Black Pepper