1 T vegetable oil 1 T garlic, chopped coarse 1 onion, sliced thin, cut in 1/2 2 cups cubed tofu
10 ounce package spinach leaves, thawed and squeezed dry
3 T Thai roasted chile paste (purchase from Asian food store) 1.5 T water 1.5 T soy sauce
Cut butternut squash in half lengthwise, scoop out seeds, then discard seeds. Bake squash, cut side down on cookie sheet, in 400 degree oven until tender, about 30 minutes. Don’t overcook as squash must hold shape for stir-fry. Cool, peel, and cut into 1-inch cubes.
Heat skillet or wok to medium-high. Add oil and coat pan. Cook onion, tofu, and garlic, tossing, for 1 to 2 minutes until onion is softened.
Add squash and DRY spinach; cook for 1 minute.
Add remaining ingredients, except rice, and cook until all is heated through, about 1 to 2 minutes.