Maple Glazed Tofu w/ Spaghetti Squash

By chefjaci

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

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.