Maple Glazed Tofu w/ Spaghetti Squash

Maple Glazed Tofu w/ Spaghetti Squash
Maple Glazed Tofu w/ Spaghetti Squash

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the squash

  • 1

    (4-pound) spaghetti squash

  • 1

    tablespoon unsalted butter, melted

  • 1

    tablespoon brown sugar

  • For the glaze

  • 1

    cup chicken broth

  • 2

    tablespoons maple syrup

  • 1

    tablespoon apple cider

  • 1

    tablespoon soy sauce

  • 1/2

    tablespoon lemon juice

  • 1

    garlic clove, smashed

  • 1

    teaspoon cornstarch, dissolved in 1 teaspoon cold water

  • For the tofu

  • 1

    (14-ounce) package extra-firm tofu, drained and patted dry

  • 1

    tablespoon extra-virgin olive oil

Directions

1. Preheat oven to 350°F. Cut the squash in half lengthwise and scoop out the seeds. Brush both halves with the butter and sprinkle with the brown sugar. Place them, cut sides down, on a baking sheet and roast until fork-tender, about 1 hour. 2. Meanwhile, in a skillet, combine the broth, syrup, cider, soy sauce, lemon juice, and garlic. Boil for 5 minutes, then whisk in the cornstarch and cook, whisking constantly, until the glaze thickens, about 1 to 2 minutes more. Set aside. 3. Slice the tofu into 1/2-inch-thick slabs. Then use a knife or a cookie cutter to create cubes or playful shapes. Heat the oil in a saucepan over medium-high heat. Add the tofu and sear until golden brown, 2 to 3 minutes a side. Transfer to a paper towel-lined plate. 4. Scoop the squash strands out and into bowls. Top with the tofu, drizzle on the glaze, and serve.

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