Sweet-and-Spicy Roasted Tofu and Squash | Recipe Cart
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
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Cooking tools:
- Oven
- Baking sheet
- Paper towel
- Cookbook
- Mixing bowl
- Whisk
- Measuring spoon
- Separate bowl
- Chef's knife
- Cutting board
- Spoon
- Tongs
- Plate
- Kitchen scale
Ingredients
- 1 (14-ounce) package extra-firm tofu, drained
- 2 pounds dumpling, delicata or acorn squash, halved and seeded
- 1 1/2 tablespoons soy sauce, more to taste
- 1/2 teaspoon sriracha or other hot sauce
- Kosher salt, and black pepper
- 1/4 cup peanut oil
- 1 tablespoon honey
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped celery leaves or cilantro
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