Roasted Squash and Tofu with Ginger and Garlic
Roasted Squash and Tofu with Ginger and Garlic Source: Diana Henry, adapted by Deb Perelman Notes from the author: Diana Henry suggests using two baking dishes
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Ingredients
- 14-ounce package extra-firm tofu
- 2 pounds winter squash (such as kabocha or acorn)
- 3 tablespoons honey or brown sugar
- 1/3 cup soy sauce
- 1/2 to 2 teaspoons crushed red pepper flakes, or to taste
- 1-inch piece fresh ginger, peeled and finely grated
- 7 tablespoons vegetable or peanut oil, divided
- Kosher salt
- freshly ground black pepper
- 6 garlic cloves, very thinly sliced
- 1 tablespoon toasted sesame seeds
- 2 scallions, trimmed and thinly sliced on the diagonal
- Juice of half a lime
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