It’s best to slightly undercook the squash in the oven than to overcook it since the squash will cook again in the pan.

Let the squash cool to room temperature before shredding it. This will make it a lot easier.

Use firm or extra-firm tofu in this recipe if you like crispy tofu, or medium tofu if you prefer a softer texture.

For a vegetarian version, you can add in a scrambled egg. To do this scramble the egg before cooking the tofu. Remove the scrambled egg from the pan, then add it back in with the squash and other ingredients.

Taste and adjust seasoning if needed. Some squashes may be more flavourful than others, and some brands of tamari may be saltier than others.