Roasted squash & tofu with soy, honey, chili & ginger from From the Oven to the Table: Simple Dishes That Look After Themselves (page 133) by Diana Henry

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Notes about this recipe

  • kgmom on February 01, 2024

    We really liked this! Nothing was really crispy, but it was very good. Served with pearled barley. I made 1.5 recipe of the sauce and used extra to sauce the barley. We made it a meal with sautéed broccolini.

  • eliza on December 07, 2021

    This was delicious. I only made the roasted squash since I didn’t have any tofu. Used a big kabocha squash from the garden, and my own dried red pepper flakes. We really liked the spicy ginger soy sauce marinade with the sweet kabocha squash. Will definitely repeat the squash. Edit: I have repeated this (just the squash) often. Once, I used some of it to make my simple squash soup and it was fantastic. So now I always do extra to use in soup.

  • Cathyschuh on June 04, 2021

    Not my favorite. I did like the spice and the squash and the tofu but I have had other versions using different spices that I like better (milk street)

  • Jane on November 06, 2019

    I was looking for a quick dinner with what I had in the house. This worked if I skipped the tofu. On Foodycat’s suggestion I added some cashews which added protein and crunch. I served it with pita bread. The second night (leftovers) I felt I needed a bit more substance so added cubes of halloumi, which I briefly fried first. I liked both versions. It’s rather oily but maybe that’s so the marinade doesn’t burn when roasting at 400 degrees.

  • Foodycat on October 24, 2019

    I made this as a main meal, with some coconut rice. It was very good, although I didn't particularly like the tofu in it. I love tofu, but I haven't roasted it before and found it a bit chewy. Next time, I would do this with maybe a big handful of cashew nuts at the end instead of the tofu.

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