Best Spicy Squash And Tofu Salad Recipes

SWEET-AND-SPICY ROASTED TOFU AND SQUASH

Steps:

• Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
• While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
• In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
• Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.

SPICY TOFU SALAD BOWL

Steps:

• Mix green onions, soy sauce, sesame seeds, Korean red pepper powder, sugar, and sesame oil together in a bowl until evenly combined.
• Place rice in a serving bowl. Toss lettuce and cucumber together and place onto rice. Arrange tofu over lettuce and cucumber. Drizzle sesame mixture over tofu to taste.

SWEET-AND-SPICY ROASTED TOFU AND SQUASH

Steps:

• Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
• While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
• In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
• Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.

YELLOW SQUASH AND TOFU STIR FRY

Steps:

• Heat olive oil in a large skillet or wok over medium-high heat. Cook and stir garlic in hot oil until just fragrant, about 30 seconds. Add squash and zucchini, cook and stir until vegetables soften, about 7 minutes. Transfer squash mixture to a bowl.
• Place skillet back over medium-high heat, place tofu pieces in the skillet, and top with brown sugar and soy sauce. Cook and stir until each side of tofu is golden brown, 3 to 5 minutes.
• Return squash mixture to the skillet; cook and stir until heated through, about 3 minutes. Stir in Sriracha sauce and season with salt and black pepper.

CRISPY TOFU AND DELICATA SQUASH SHEET PAN DINNER

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Turn up four edges of a large piece of foil to make a rectangular baking tray (about 12 by 3 inches) for the spinach; set aside.
• Halve the block of tofu crosswise, halve each piece crosswise, then halve each piece again, for a total of 8 pieces 3 1/2 inches long by 1 3/4 inches wide by 1/2 inch thick. Lay the tofu slices on 2 paper towels, and blot dry with 2 more, gently squeezing out as much moisture as possible. Sprinkle the tofu evenly with 1/2 teaspoon salt and set aside.
• Spread the squash slices in an even layer on one side of the baking sheet. In a small bowl, whisk together the honey and 1 tablespoon of olive oil and drizzle it evenly over the squash (heat in the microwave for a few seconds if mixture is not pourable). Sprinkle with the chili powder and 1/4 teaspoon salt, and toss to coat.
• Put the cornstarch on a plate. Crack the egg into a shallow bowl, add 1 teaspoon salt and a few grinds of pepper and whisk until combined. Put the panko, 1 teaspoon salt and a few grinds of pepper in another shallow bowl. Line up the tofu, cornstarch, eggs, panko and the prepared baking sheet.
• Working with 1 to 2 pieces of tofu at a time, coat them in the cornstarch, shaking off any excess, dip in the egg to coat, dredge in the panko, pressing the panko gently into the surface of the tofu, then evenly space the breaded tofu on the other side of the baking sheet, leaving an empty space in the center.
• Roast until the squash begins to soften, about 10 minutes, then turn the squash pieces over. Continue roasting until the panko is crisp and lightly browned at the edges, and the squash is beginning to caramelize, about 15 minutes more.
• Remove the pan from the oven and lay the prepared foil tray in the center. Spread the spinach onto the tray and toss with the sesame oil, 1 teaspoon salt, 1/4 teaspoon pepper and the sesame seeds.
• Return the pan to the oven and cook until the spinach has warmed through, the squash is completely tender and caramelized in spots, and the tofu is lightly browned and crunchy, about 5 minutes more. Divide between two plates and serve with your favorite dipping sauce.