Stir-fried Spicy Tofu and Squash, south east Asian style

This is a simple quick-fried vegetarian dish. As I once mentioned, Cantonese cuisine was under influence from many cuisines in other cultures, South East Asian is one of them. I have always kept various bottles of western or eastern spices in my cupboard. Instead of the most common soy sauce or oyster sauce, I sometimes will fry veg with spices. For this dish, I like it a little tropically spicy, using turmeric, paprika, cumin seeds and coconut floss. The same combination of spices can be used in frying potato, okra, chicken, and courgette.

Ingredients –
Nigari tofu, or firm tofu, 1, about 400g;
Gem squash, 1, about 300g;
Ginger mince, 1tbsp;
Garlic mince, 1tbsp;
Turmeric, 1/2tsp;
Paprika, 1/2tsp;
Cumin seeds, 1tbsp;
Cocoanut floss, 1tbsp;
Salt, 1tsp;
Sugar, 1tsp.

How to do –
1. Use firm tofu so that it wouldn’t easily break. Cut into 1 inch cube;

2. Gem squash is very sweet, crispy and tender, it tastes in between pumpkin and courgette and even peels can be eaten. Also cut into similar size as tofu;

3. Heat some oil in hot pan, pan-fry tofu till golden in medium high heat, then remove from the pan;

4. Also pan-fry the squash, lid on and cook for 2 minutes till squash cooked thoroughly;

5. In the same pan, put in the ginger and garlic mince, fry till fragrant, then flip the pan till mix well with tofu and squash;

6. Put in all spices and seasoning ingredients, flip and fry in medium high heat till all mix well;

7. Sprinkle more coconut floss on top before serving.