Roasted squash & tofu

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 and 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

Directions

I didn't change anything from the original method, so head over to https://smittenkitchen.com/2020/01/roasted-squash-and-tofu-with-ginger/ for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)