Ingredients
The following ingredients have 6 Servings
- 1 pound extra-firm tofu
- 2 pounds acorn or butternut squash
- 3 tablespoons honey
- 1/3 cup soy sauce (preferably low-sodium)
- 2 teaspoons crushed red pepper flakes
- 3/4 inch piece ginger (peeled and finely grated)
- 8 tablespoons peanut oil
- Sea salt and freshly ground black pepper
- 6 garlic cloves (very thinly sliced)
- 3 teaspoons toasted sesame seeds
- 2 scallions (trimmed and sliced on the diagonal)
- Juice of 1/2 lime (about 1 tablespoon)
Instruction
- Preheat the oven to 400°F (204°C). Line 2 rimmed baking sheets with parchment paper.
- Drain the tofu and cut it into slices 1/2 inch (12 mm) thick. Place a double layer of paper towels on a chopping board, add the tofu, and then place another double layer of paper towels on top. Place another chopping board or a baking sheet on top and weight it. Let rest for 20 minutes to press out excess moisture.
- Halve and seed the squash and cut it into wedges 1/2 to 3/4 inch (12 to 18 mm) thick.
- In a small bowl, combine the honey, soy sauce, crushed red pepper, ginger, and 5 tablespoons of the oil.
- Divide the squash between the baking sheets, leaving room on one of them for the tofu, and spoon 2/3 of the soy sauce mixture over the sqush. Using your hands, turn the squash to fully coat them.
- Cut the tofu slices in half and place them in a single layer on the reserved space on the baking sheet. Spoon the rest of the soy-sauce mixture over this, turning the pieces in it.
- Season the squash and tofu with salt and pepper and roast in the oven for 15 minutes.
- Using a spatula or tongs, flip the squash and tofu. In a small bowl, mix 3 tablespoons oil with the garlic and spoon it over the squash. Continue to roast until the tofu is dark and the squash is burnished and completely tender, 10 to 25 minutes more. You may need to remove the tofu before the squash.
- Arrange the squash and tofu on a platter, scatter with the sesame seeds and scallions, and squeeze with the lime juice.
