STEAMED FALL VEGETABLES with CRISPY TOFU and CREAMY MISO DIPPING SAUCE

Ingredients

• 1 acorn squash, sliced into ½-inch rings
• 1 bunch radishes, trimmed
• 1 bunch broccolini, trimmed
• 4 carrots, peeled
• 3 tablespoons fresh lemon juice
• 1/4 cup mayonnaise
• 2 tablespoons white miso paste
• 1 tablespoon seasoned rice wine vinegar
• 1 small garlic clove
• 2 teaspoons freshly grated ginger
• 3 teaspoons honey
• 2 teaspoons toasted sesame oil
• 1/4 cup olive oil
• 1 12-ounce container firm tofu
• 1/2 cup sweet chili sauce
• 1 cup panko breadcrumbs
• Olive oil cooking spray
• Cooked rice, for serving