Miso-Glazed Tofu & Squash

Want to see dinner come together in a flash? While the tofu and squash for this Miso-Glazed Tofu & Squash are broiling, stir-fry a heap of greens like bok choy, gai lan, or broccolini. Ta-da!

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 30 minutes
Serves: 4

Ingredients

1 14 oz. package firm or extra-firm tofu, drained
2 Tbs. miso paste
2 Tbs. sake or sherry
1 Tbs. reduced-sodium soy sauce
1 Tbs. grated ginger
1 Tbs. brown sugar
1 Tbs. toasted sesame oil
1 Tbs. peanut oil
2 delicata or 1 small butternut squash, seeded and sliced
2 scallions, thinly sliced
1 Tbs. sesame seeds

Instructions

Cut the tofu in half lengthwise, then crosswise into ¾-inch-thick squares. Blot dry.
Make the miso sauce: In a bowl, whisk together the miso, sake, soy sauce, ginger, sugar, and sesame oil.
In a large nonstick pan over medium heat, heat the peanut oil until shimmering. Sauté the tofu until browned on 1 side, 3–5 minutes. Transfer to a large rimmed baking pan.
In the same nonstick pan, add the squash and ¼ cup water. Steam until the squash is tender and all the water has cooked off, 3–7 minutes, adding more water if needed. Transfer to the baking pan.
Spoon 1 tsp. of the miso sauce over each piece of tofu and the remaining sauce over the squash. Broil on high until the sauce is bubbly and charred in spots, 2–5 minutes. Top with the scallions and sesame seeds.