…are what these chayote squash look like.  They remind me of Oscar the Grouch, green and mean.  Whenever Phong goes grocery shopping and asks if I need anything, I explain these veggies by saying, “Get me a few of those mean pear-looking things” and he knows exactly what I want!  I grew up eating chayote squash in soups and stir-fries, and the mild, sweet, crunchy taste of these pair well with a lot of different flavors and foods.  I make it here with spicy hot tofu and brown rice.  A perfectly healthy and satisfying dinner!

Chayote Squash and Tofu Stif-fry

1 Tbsp canola or olive oil

1 package extra-firm tofu, cut into 1/2″ thick slices

2 chayote squash, peeled and sliced (cut out the seed)

1 tsp fish sauce

1/2 Tbsp sugar

1 tsp chili-garlic sauce

2 cloves garlic, crushed and minced

1/2 tsp freshly ground black pepper

1/2 cup water

1/2 cup green onion, cut into 2″-3″ pieces

1. In a large saute pan, heat the oil over high heat.  When oil starts to smoke, add the tofu slices.  Cook on one side, about 4 minutes.  Flip the tofu over, and cook for another 3-4 minutes.

2. Add the chayote squash slices and mix the ingredients together.  In a small bowl, combine the fish sauce, sugar, chili-garlic sauce, garlic, pepper, and water.  Add it to the tofu-squash mixture.  Add the green onion.  Stir-fry for another 10-15 minutes, adding a few tablespoons of water every now and then if the squash is not yet fork-tender (the water will help cook it faster and not dry it out).