Another fantastic healthy recipe from the New York Times. Organic wilelaiki honey pairs perfectly with soy sauce and sriracha for this spicy-sweet winter meal.
- 1 package tofu, drained and pressed
- 2 pounds kabocha squash (acorn or delicata work as well)
- 1 1/2 Tbsp soy sauce
- 1/2 tsp sriracha
- salt and pepper
- 1 1/2 Tbsp organic wilelaiki honey
- 3 Tbsp peanut oil
- toasted sesame seeds
- chopped cilantro, chives, or celery leaves
- While pressing the tofu, preheat the oven to 425°F and line a baking tray with foil. Cut squash into 1/2″ half-moon slices, then cut in half again. Slice drained, pressed tofu into 1/2 inch slices (cut each slice in half again, if desired).
- In a small bowl, whisk together soy sauce, sriracha, a pinch of salt, and the peanut oil. Spoon 2-3 Tbsp of the mixture into a separate small bowl and set aside. Whisk in honey to the original mixture.
- Spread squash slices evenly across the baking sheet. Pour soy-honey mixture over the squash and toss to coat evenly. Sprinkle with a pinch of salt and pepper. Roast for about 20 minutes. Toss and return to the oven until evenly cooked and soft – about 10 minutes more. Transfer to a large bowl.
- Adjust the oven to broil and move the rack to the top of the oven. Coat tofu slices with the remaining soy mixture and arrange on the baking sheet. Broil until crispy, about 2 minutes per side. Toss tofu with squash and garnish with chopped herbs and toasted sesame seeds.