Notes: I used 1/2 of a cooked acorn squash and 1/4 of a block of firm tofu. Combined with noodles and everything else, this made two large dishes of stir fry. If you want more you could use an entire squash (acorn, pumpkin, butternut, carnival) and 1/2 to a whole brick of tofu depending on how much you want and your tastes. Adjust seasoning as needed.
It's probably best to use pre-cooked squash, either baked or cooked in the microwave. If you stir-fry it raw, slice it into small, thin pieces to be sure it gets cooked thoroughly.
Not the best pic because I took it with my phone, but you can see I added about a cup of frozen stir fry vegetables in.
~ Winter Squash Stir-fry ~
3/4 lb winter squash, made bite-size
1/2 lb firm tofu cut into bite-size pieces
approx 1/2 onion or equivalent of leeks
approx 1 carrot
2 Tbs low-sodium soy sauce
1 Tbs rice wine vinegar
2 tsps brown sugar or liquid sweetener
2 tsp minced ginger
2 minced garlic cloves (I omitted this and it came out fine)
2 tsp sesame oil
2 tsps corn starch (use only if your stir fry needs to be thickened)
oil sufficient for stir frying, approx 1-2 Tbs
Buckwheat noodles, rice, or bulgur for severing
Note: other vegetables would be good to add, too, such a broccoli, green beans, red cabbage, sweet potato (precooked or sliced finely) or red pepper
Cashews, sesame seeds, or desired nuts can also be added
Stir fry the tofu, carrots, and onion together with sufficient oil. Also add the squash and other vegetables of your choosing if they are not precooked. Stir fry until softened and lightly browned.
Add soy sauce, vinegar, sugar, ginger, garlic and any cooked vegetables. Stir well until everything is heated and evenly coated. Add corn starch if you need a thickener. If you prepared noodles you can also add them to the pan at this time and mix them in.
Stir in sesame oil right before you are ready to serve the dish and add nuts if you wish.
Enjoy it with rice or whatever you prefer~