Best 2 Sweet And Spicy Roasted Tofu And Squash Recipes
Indulge in a symphony of flavors with our Sweet and Spicy Roasted Tofu and Squash recipe. This delectable dish tantalizes your taste buds with a harmonious blend of sweet, spicy, and savory notes. Perfectly roasted tofu and squash, infused with a tantalizing blend of spices, offer a delightful interplay of textures and flavors. Whether you're a seasoned tofu aficionado or a curious culinary explorer, this recipe promises an unforgettable culinary experience. Alongside this main course, we also present a delightful array of complementary recipes to elevate your meal. Dive into the creamy richness of our Avocado Lime Dressing, which adds a refreshing touch to the roasted tofu and squash. Embark on a taste adventure with our tangy and spicy Sriracha Mayo, perfect for those who crave a fiery kick. For a delightful side, our Roasted Garlic Parmesan Asparagus recipe offers a symphony of flavors with its garlicky goodness and nutty Parmesan undertones. And to satisfy your sweet cravings, indulge in our decadent Chocolate Avocado Mousse, a luscious dessert that combines the richness of chocolate with the velvety smoothness of avocado. Get ready to embark on a culinary journey like no other, where each recipe harmonizes to create a truly exceptional meal.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET-AND-SPICY ROASTED TOFU AND SQUASH
A Melissa Clark recipe, as published in the NYTimes, 1/7/2014. Delicious! It's a keeper. I used Asian chile-garlic sauce instead of sriracha. Clark says, "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 zeldaz51
Categories Asian
Time 1h
Yield 2-4 serving(s)
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.
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
Tips:
- Select firm or extra firm tofu: This type of tofu holds its shape better during roasting and absorbs the marinade more effectively.
- Press the tofu before marinating: Pressing the tofu removes excess moisture, allowing it to absorb the marinade better and resulting in a more flavorful dish.
- Use a flavorful marinade: The marinade is key to infusing the tofu and squash with flavor. Experiment with different combinations of spices, herbs, and sauces to create a marinade that suits your taste.
- Roast the tofu and squash at a high temperature: High heat caramelizes the vegetables and gives them a slightly crispy exterior while keeping the inside tender and juicy.
- Keep an eye on the roasting vegetables: Different vegetables have different roasting times, so keep an eye on them to prevent overcooking.
- Serve immediately: Roasted tofu and squash are best served hot out of the oven. You can garnish them with fresh herbs, crumbled cheese, or a drizzle of sauce for extra flavor.
Conclusion:
Sweet and spicy roasted tofu and squash is a delectable vegetarian dish that combines the savory flavors of tofu and squash with a tantalizing blend of sweet and spicy seasonings. This dish is easy to prepare, making it a perfect option for busy weeknight dinners or casual gatherings. The combination of textures and flavors in this dish creates a delightful culinary experience that will satisfy vegetarians and meat-eaters alike. Whether served as a main course or a side dish, this roasted tofu and squash will surely be a hit at your next meal. Remember, cooking is an art form that allows for creativity and personal expression. Don't be afraid to experiment with different ingredients and flavors to create your own unique culinary masterpieces!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
