Soy Glazed Tofu Nuggets and Whipped Sage Squash
all my fav comforting and satisfying parts of fall in one bite.
Ingredients
Stir Fry & Whipped Squash
Baked Tofu
Directions
- 1
Preheat the oven to 425F. Place the squash halves face up on one baking tray with the garlic bulb. Drizzle squash and garlic with a little oil, season with a pinch of salt then flip the squash cut side down onto the thyme and wrap the garlic in foil. Bake for 30-40 mins until the garlic is soft.
- 2
Tear the tofu block into small pieces (about 1/2-inch) and place in a large bowl or airtight container. Pour the tamari and vinegar over the tofu, cover the container then toss to evenly coat and allow the tofu to sit for 10 mins.
- 3
Coat the tofu with the five spice, sugar, starch, and oil, then cover and toss again to evenly coat. Spread the tofu pieces out on a baking tray, making sure each piece has space between it. Bake for 20 mins, flip then bake again for 5-10 mins.
- 4
Heat a saute pan over medium low and add oil. Once hot, spread the sage in the pan and cook in the oil for 1 to 2 mins. Transfer to a paper towel lined plate to drain.
- 5
To the sage infused oil add the shallot, pepper, and bok choy with a pinch of salt then saute for about 3 mins. In a small bowl add tamari, vinegar, sugar and a tbsp of water then whisk to combine. Pour the mix into the pan and toss until the tofu is coated then remove from heat.
- 6
Scoop out the flesh of the squash and squeeze out the garlic into a food processor or tall blender cup. Add in the crispy sage and a generous pinch of salt and blend until smooth.
- 7
Portion the whipped squash then top with the glazed tofu and veggies and enjoy.
