Stir-Fried Tofu with Summer Squash, Basil, and Coconut
Stir-Fried Tofu with Summer Squash, Basil, and Coconut Adapted from Melissa Clark, Dinner: Changing the Game: A Cookbook 2 tbsp soy sauce 4 tbsp sesame oil 1
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Ingredients
- 2 tbsp soy sauce
- 4 tbsp sesame oil
- 1 tbsp grated peeled fresh ginger
- 4 garlic cloves
- 1 lb extra firm tofu, drained, patted dry and cut into 1-inch cubes
- 1 cup unsweetened coconut flakes
- 1 white onion, halved and thinly sliced
- 3 summer squash or zucchini, halved lengthwise and cut into thin half moons
- ½ tsp kosher salt, plus more to taste
- ½ tsp freshly ground black pepper
- 1 cup basil
- fresh lime juice, to taste
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