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 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

In a small bowl, whisk together the soy sauce, 1 tbsp sesame oil, and the ginger. Grate 1 garlic clove in to the mix. Place the tofu in a shallow bowl or baking dish. Pour the marinade over it and toss gently to combine. Allow to marinate while the rest of the dish is prepared.

In a 12-inch skillet, toast the coconut flakes until golden. Transfer to a bowl and wipe out the skillet to clean it.

Place the skillet back on the stovetop over high heat. Add 2 tbsp of the sesame oil to the pan. Stir in the sliced onion and cook until soft, about 7 minutes. Add in the squash and ½ tsp salt and black pepper. Thinly slice the remaining garlic cloves and add them to the skillet. Cook until the squash is browned, stirring only occasionally, about 5-10 minutes. Pour any extra marinade from the tofu into the skillet and allow to simmer and heat through for a minute. Pour the squash mixture into a large bowl.

Drizzle the remaining tbsp of sesame oil into the skillet and heat over high heat. Pat the tofu dry again and add it to the skillet. Cook until golden on a few sides, flipping as needed. Transfer to the bowl with the squash and toss gently to combine with the basil and lime juice. Season to taste with salt and black pepper.

Divide among serving bowls and top with the toasted coconut. Serve warm.