Sweet-and-Spicy Roasted Tofu and Squash

By Melissa Clark

Updated Nov. 6, 2020

Sweet-and-Spicy Roasted Tofu and Squash
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Total Time
1 hour
Rating
4(1,816)
Comments
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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.

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Ingredients

Yield:2 to 4 servings
  • 1(14-ounce) package extra-firm tofu, drained
  • 2pounds dumpling, delicata or acorn squash, halved and seeded
  • 1½tablespoons soy sauce, more to taste
  • ½teaspoon sriracha or other hot sauce
  • Kosher salt, and black pepper
  • ¼cup peanut oil
  • 1tablespoon honey
  • 1tablespoon toasted sesame seeds
  • 2tablespoons chopped celery leaves or cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

323 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 7 grams polyunsaturated fat; 32 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 12 grams protein; 829 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Drain tofu and slice into ½-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.

  2. Step 2

    While tofu drains, heat oven to 425 degrees. Cut squash into ½-inch-thick half-moons. Cut each slice in half again.

  3. Step 3

    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.

  4. Step 4

    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.

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Ratings

4 out of 5
1,816 user ratings
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Comments

Michelle W

Dear fellow tofu lovers! May I humbly suggest saving yourself so much hassle and purchasing a "tofu press". No more skillets to wrangle and not to mention soggy towels! I have never regretted getting mine. Press in the fridge, then place the tofu in the freezer to get an out of this world texture (I promise you!), thaw and proceed. It's so worth it! I rest my case.

Leslie J

I press tofu between 2 cutting boards, topped with my 2 biggest cast iron skillets, and place it next to the sink. Elevate the far end by placing a small plate (or anything handy that's about one inch thick) underneath and the moisture drips down into the sink! After 20 -30 min and a quick pat with a single paper towel - it's ready to go!

Cricket

It was a pleasing recipe but I would not consider it at all spicy. A 1/2 tsp. of sriracha is not enough to season 2 lbs. of squash and an entire package of tofu. It is also only slightly sweet. I would use at least a tablespoon of sriracha and also more honey than the recipe suggests. To keep the honey from burning on the pan, make sure that the squash fills whatever size pan you use. If the pan is too large the sauce will spread onto the pan that has no squash and it will burn and smoke.

Roberta

for the ultimate no waste meal, when you clean your squash, reserve the seeds and bake them with salt and cayenne for 5-10 minutes in a 350 degree oven and use those to top the dish in stead of sesame seeds

Mary V

Fabulous combo of tofu and squash! I crisped my tofu in my air fryer, after tossing it with my go-to combo of soy sauce, garlic powder, sesame oil and corn starch. Also, started with squeezing out the water using my tofu press. You can find a very reasonably priced tofu press on Amazon and it’s worth every cent. Followed recipe directions for the squash prep, though I did double the sauce, based on reader comments. Served on a bed of white rice, sprinkled with chopped cilantro, black sesame seeds and pomegranate pips. Visually stunning and oh so very (VERY) delicious !

Doris

I made this and thought it very bland. It needed a lot more. Hot sauce and seasoning. The tofu should have been marinated for a while.

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