Ok, it’s time to put some of those New Year’s resolutions in place. Maybe like eating more fruits and vegetables or having one meat free meal a week? Is that one of your 2015 resolutions, it is one of mine. This recipe for Spicy Tofu with Delicata Squash fits in several resolution categories and is delicious as well.
I originally saw this recipe a year ago in the New York Times. I made it several times last January and then forgot about it. It is a winter dish, perfect for cold and rainy nights. Delicata squash cooks quickly and doesn’t need peeling, you could also use Acorn or another tender winter squash. The season for delicata is shorter than many other winter varieties as it doesn’t keep as well. Take advantage of it while it’s around.
My men folk are not crazy about tofu, so this is one of those dishes I make when I have an evening to myself. I think anyone who likes tofu and has vegetarian family or friends will find it a hit. Serve it with a spinach salad lightly dressed with lemon and olive oil, or with rice (brown would be nice) for a complete meal.
I’ve adapted the recipe, if you want to see the original it is on my Pinterest Page, or you can link to the original New York Times recipe by Melissa Clark here.
Spicy Tofu with Winter Squash
- 1 (14-ounce) package extra-firm tofu, drained
- 2 pounds dumpling, delicata or acorn squash, halved and seeded.
- 2 tablespoons soy sauce, plus more to taste
- ½ teaspoon Calabrian hot pepper paste or hot sauce
- ¼ cup peanut oil
- 1 tablespoon maple syrup, grade B preferred
- 1 tablespoon sesame oil
- 2 tablespoons chopped cilantro or parsley leaves
- Preheat the oven to 425 degrees F.
- Drain tofu and slice into four pieces, then slice each piece into 1/2-inch-thick slabs (divide the block horizontally through the middle). Arrange the tofu on a large baking sheet or plate lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or plate topped with a heavy cookbook or cans. Let stand for 20 minutes. Check it and see if you need to replace the paper towels and press for another 10 minutes. Pat tofu dry.
- While tofu drains, cut squash into 1/2-inch-thick half-moons or slices.
- In a small bowl, whisk together soy sauce, hot sauce, peanut oil, sesame oil, and maple syrup.
- Spread squash out in a single layer on a large aluminum lined baking sheet and brush with the sauce.
- Roast until bottoms are golden brown, about 20 minutes. Flip the squash and brush with sauce.
- Roast the squash for an additional 10-15 minutes until soft yet brown. Remove it to a warm bowl.
- Turn on your broiler.
- Brush the tofu with the remaining sauce and add the tofu to the same pan.
- Put the pan back in the oven and broil the tofu until uniformly golden bown, about 2-3 minutes.
- Turn the tofu, brush with sauce again, and return it to the oven. Cook until crispy and golden, about 2 minutes more.
- Toss hot tofu with squash, and cilantro (or parsley), adding more soy sauce if you like.