SWEET-AND-SPICY ROASTED TOFU AND SQUASH
A Melissa Clark recipe, as published in the NYTimes, 1/7/2014. Delicious! It's a keeper. I used Asian chile-garlic sauce instead of sriracha. Clark says, "This is a meal with complex flavors and a variety of textures: velvety from the honey-roasted squash, tender and juicy from the tofu, with the occasional crunch from the sesame-seed garnish and a slight chew from the squash peel. I like to serve this dish with more hot sauce on the side, preferably over brown rice or lightly dressed baby spinach, though it's also good served all alone. As long as the squash and the tofu have each other, that's all they really need."
Provided by zeldaz51
Categories Asian
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
- While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
- In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
- Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.
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Jibon100 Jibon100
[email protected]This is one of my favorite recipes. It's so easy to make and it's always delicious.
Paul Woods
[email protected]I've made this dish several times and it's always a hit. It's a great way to get your kids to eat their vegetables.
Louis Granados
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved it!
Faten Brahim
[email protected]I wasn't sure how the sweet and spicy flavors would go together, but they actually worked really well. I really enjoyed this dish.
nuwan nuwan1234
[email protected]This dish was easy to make and it turned out great. I'll definitely be making it again.
Hoor Pari
[email protected]I'm glad I found this recipe!
Madam Janet Ali
[email protected]This dish is perfect for a weeknight meal.
zoe republic
[email protected]I'm going to try this recipe with different vegetables next time.
Nduka Enuechie
[email protected]This recipe is a great way to use up leftover squash.
Silas Masula
[email protected]I'm not a big fan of tofu, but this dish was surprisingly good.
Md Muktar Mia
[email protected]This dish was a hit with my family! Everyone loved the sweet and spicy flavors.
Awo Aggrey
[email protected]The tofu and squash were a bit bland for my taste. I think I'll add some more spices next time.
Ahnaf Alif
[email protected]I would definitely make this dish again. It's easy to make and it's a great way to get your daily dose of vegetables.
Mahdi Vlogs
[email protected]I followed the recipe exactly and the dish turned out great! The tofu was crispy on the outside and tender on the inside, and the squash was perfectly roasted.
Hussain Bux
[email protected]Roasted tofu and squash are both delicious and healthy. The combination of sweet and spicy flavors is perfect, and the maple syrup adds a touch of sweetness that balances out the spice from the chili powder.