Roasted Tofu and Winter Squash
1 14oz package of extra-firm tofu*
2 pounds of winter squash, peeled**, seeded, halved (such as acorn, kabocha, honeynut or butternut)
2 tablespoons of soy sauce, plus more to taste
½ teaspoon of sriracha or any other hot sauce, or a pinch of red pepper flakes
7 tablespoons oil, divided (such as olive oil, vegetable oil, peanut oil)
1 tablespoon of honey or brown sugar
1 inch piece ginger, minced or finely grated, optional
Salt and pepper
2 tablespoons of cilantro
2 scallions, trimmed and thinly sliced
Juice of half a lime
Cooked grain, (such as brown rice), for serving
*Draining tofu: Getting rid of as much excess liquid as possible will give you crispier tofu. If you have the time, freeze the tofu in it’s package before draining it (will take 3 hours to freeze). Defrost it by boiling it in water, then proceed with the recipe. If you don’t have the time, drain the tofu and wrap it in a few layers of paper towel or a kitchen towel topped with a plate or something heavy weighing it down. Let stand for 20 minutes, then pat dry and proceed with recipe.
**To peel or not to peel your squash?: Acorn, kabocha, and honeynut squash generally do not need to be peeled because their skin is tender enough that it softens when roasted, and the skin is full of fiber! But, use your judgement when deciding whether or not to peel. If the skin is thick (takes more than one pass of the peeler to reveal the flesh), tough, or if the squash is not newly harvested, these are all signs that the skin will likely not soften when cooked. Butternut squash has thicker skin and should be peeled. A metal spoon is a good tool for seeding squash.
- Drain tofu (see note above) and slice into ½ -inch thick slabs. Cut each slab in half and set aside while you prepare the other ingredients.
- Heat the oven to 425 degrees. Cut squash into ½ -inch thick half-moons or strips. Cut each half-moon or strip into 2-3 inch pieces.
- In a small bowl, whisk together soy sauce, sriracha or red pepper flakes, ginger (if using) and a pinch of salt. Whisk in 4 tablespoons of oil until combined. Spoon 3 tablespoons of the mixture into a separate small bowl and set aside. 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 so that everything is coated. Roast until bottoms are golden brown, about 20 minutes. Flip the squash with a spatula then continue roasting 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 the reserved soy-oil 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. Add cilantro, scallions, and lime juice, if using. Taste, and add more soy sauce if you like. Serve with grain of your choice.