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Maple Glazed Tofu w/ Spaghetti Squash

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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

Details

Preparation

Step 1

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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