SWEET-AND-SPICY ROASTED TOFU AND SQUASH
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 Melissa Clark
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
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.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 829 milligrams, Sugar 5 grams
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raven laine
[email protected]This dish is a great way to impress your friends. It's easy to make, but it looks and tastes like it came from a restaurant.
Obase Daniel
[email protected]I'm always looking for new ways to cook tofu, and this recipe is a winner. The tofu is crispy on the outside and tender on the inside, and the sauce is amazing. I'll definitely be making this again.
Edith Chisambi
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy and delicious. I usually serve it with rice or quinoa.
Rebecca Barnette
[email protected]This dish is a great way to get your daily dose of vegetables. The squash is packed with nutrients, and the tofu is a good source of protein. Plus, the sauce is made with healthy ingredients like honey and Sriracha.
Mesfin Aberra
[email protected]I love the combination of sweet and spicy in this dish. The tofu and squash are a great canvas for the sauce, and the result is a delicious and satisfying meal.
Malik Abdul Razzaq Khar
[email protected]This dish is a great way to use up leftover squash. I had some butternut squash that I needed to use up, and this recipe was the perfect solution. The squash was delicious roasted, and the sauce was a great complement.
Md.shahalom Mia
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. The tofu and squash were perfectly roasted, and the sauce was amazing. I'll definitely be making this again.
Juma Makella
[email protected]This recipe is a keeper! It's healthy, delicious, and easy to make. I'll definitely be making it again and again.
Core Lofi
[email protected]I made this dish for a potluck and it was a hit! Everyone loved it, and I got lots of requests for the recipe.
Raof King
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the sweet and spicy sauce, and they didn't even realize they were eating squash.
SOSO MEDIA
[email protected]I love how versatile this dish is. I've made it with different types of squash and even added some chopped kale. It's always delicious.
Normand St-Denis
[email protected]This recipe was easy to follow and turned out great. I used butternut squash instead of acorn squash, and it worked perfectly.
Sheriyar Khan
[email protected]I'm not usually a fan of tofu, but this recipe changed my mind. The tofu was crispy on the outside and tender on the inside, and the marinade was amazing.
Achampong Sheldon
[email protected]This dish was an explosion of flavors! The combination of sweet and spicy was perfect, and the tofu and squash were roasted to perfection. I'll definitely be making this again.