Crispy Sweet-and-Spicy Tofu with Honey-Roasted Squash
Elevate your meal with this delectable Crispy Sweet-and-Spicy Tofu paired with velvety Honey-Roasted Squash! Inspired by a beloved Melissa Clark recipe from the NYTimes, this dish unveils layers of complex flavors and delightful textures. The roasted squash, enriched with honey, brings a natural sweetness that pairs wonderfully with the tender, crispy tofu. Finished with a sprinkle of sesame seeds and fresh herbs, this dish can be served on a bed of brown rice, over lightly dressed baby spinach, or enjoyed solo for a nutritious treat. Whether you're hosting a dinner party or enjoying a cozy night in, this recipe promises to impress and satisfy.
N/A
Servings
132
Calories
10
Ingredients
Ingredients
Extra firm tofu
14 ounces (drained and sliced)
Winter squash (dumpling, delicata, or acorn)
2 pounds (halved, seeded, and cut into 1/2-inch half-moons)
Soy sauce
1.5 tablespoons (more to taste)
Asian chile-garlic sauce (or sriracha)
1/2 teaspoon (more if you prefer spicier)
Kosher salt
to taste (for seasoning)
Black pepper
to taste (for seasoning)
Peanut oil
1/4 cup (for dressing)
Honey
1 tablespoon (for sweetening)
Toasted sesame seeds
1 tablespoon (for garnish)
Chopped celery leaves or cilantro
2 tablespoons (for garnish)
Instructions
1
Drain the tofu: Slice the tofu into 1/2-inch thick slabs and cut each slab in half. Arrange the tofu slabs on a large baking sheet or several plates lined with multiple layers of paper towels. Place another layer of paper towels over the tofu and weigh it down with another baking sheet or heavy cookbook. Let it stand for about 20 minutes, then pat the tofu dry.
2
Prepare the oven and squash: Preheat your oven to 425°F (220°C). Cut the winter squash into 1/2-inch thick half-moons, then cut each half-moon into smaller pieces.
3
Make the sauce: In a small bowl, whisk together the soy sauce, Asian chile-garlic sauce (or sriracha), and a pinch of salt. Gradually whisk in the peanut oil. Reserve 3 tablespoons of this mixture in another bowl. Mix honey into the remaining sauce in the original bowl.
4
Roast the squash: Spread the squash pieces on a large baking sheet, drizzle with the honey-soy mixture, and season lightly with salt and pepper. Toss until well-coated. Roast in the preheated oven for about 20 minutes until the bottoms are golden brown, flip the pieces, and roast for an additional 10 minutes until uniformly golden and tender. Transfer the roasted squash to a large bowl.
5
Broil the tofu: Adjust the oven heat to broil, positioning a rack just below the heating element. Toss the drained tofu with the reserved soy mixture, ensuring each piece is well coated. Spread the tofu in a single layer on a baking sheet (reuse the squash sheet if clean). Broil the tofu for about 2 minutes per side until crispy and golden brown.
6
Combine and serve: Gently toss the hot, crispy tofu with the roasted squash, toasted sesame seeds, and chopped celery leaves (or cilantro). Add more soy sauce if desired. Serve warm, with extra hot sauce on the side if you like it spicier!
Nutrition Information
7.5g
Fat
12g
Carbs
6.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is Crispy Sweet-and-Spicy Tofu with Honey-Roasted Squash, inspired by Melissa Clark.
What type of tofu is required?
You should use 14 ounces of extra firm tofu for the best texture.
How should the tofu be sliced?
Slice the tofu into 1/2-inch thick slabs and then cut each slab in half.
Why is it important to drain the tofu?
Draining removes excess moisture, allowing the tofu to become much crispier when broiled.
How long should I press the tofu?
Let the tofu stand under weights for about 20 minutes to properly drain.
What varieties of winter squash can I use?
You can use dumpling, delicata, or acorn squash for this recipe.
How should the squash be prepared?
Halve and seed the squash, then cut it into 1/2-inch thick half-moons and smaller pieces.
What ingredients are in the base sauce?
The base sauce consists of soy sauce, Asian chile-garlic sauce (or sriracha), salt, and peanut oil.
How much sauce should be reserved for the tofu?
Reserve 3 tablespoons of the soy-oil-chile mixture specifically for coating the tofu later.
When is the honey added to the recipe?
Honey is mixed into the remaining sauce after the tofu portion has been reserved, then used for the squash.
What is the recommended roasting temperature for the squash?
Preheat your oven to 425°F (220°C) for roasting the squash.
How long does the squash need to roast?
Roast for 20 minutes on the first side, then flip and roast for another 10 minutes until golden.
What is the cooking method for the tofu?
The tofu is broiled on a rack positioned just below the heating element.
How long do you broil the tofu?
Broil the tofu for about 2 minutes per side until it is crispy and golden brown.
What type of oil is used in this recipe?
The recipe calls for 1/4 cup of peanut oil.
Can I substitute the Asian chile-garlic sauce?
Yes, you can use sriracha as a substitute for the Asian chile-garlic sauce.
What garnishes are suggested for this dish?
Toasted sesame seeds and chopped celery leaves or cilantro are recommended for garnish.
What are some serving suggestions?
Serve it over brown rice, on a bed of baby spinach, or enjoy it solo.
How many calories are in a serving?
There are 132 calories per serving.
What is the protein content of this recipe?
Each serving contains 6.25g of protein.
How much fat is in this tofu dish?
There are 7.5g of fat per serving.
What is the carbohydrate count?
There are 12g of carbohydrates per serving.
Is this recipe considered spicy?
Yes, it is described as a sweet-and-spicy dish due to the chile-garlic sauce.
Can I add more spice to the final dish?
Yes, you can serve it with extra hot sauce on the side if you prefer more heat.
How many ingredients are required in total?
The recipe requires 10 main ingredients.
Who inspired this recipe?
The recipe is inspired by a beloved Melissa Clark recipe from the NYTimes.
Is the squash peeled before roasting?
The instructions do not specify peeling; varieties like delicata have edible skins.
What should the squash texture be like when finished?
The squash should be velvety, tender, and uniformly golden.
What is the total time for roasting squash?
The total roasting time is approximately 30 minutes.
What tags are associated with this recipe?
Tags include tofu, squash, roasted, asian, spicy, healthy, and dinner.