Sweet and Zippy Tofu with Delicata Squash

1 pound extra firm tofu, cut into ½” slices

1 delicata squash, halved lengthwise, seeded, and cut into ¼” slices

3 tablespoons soy sauce or tamari (more to taste)

5 tablespoons water

1 tablespoon rice vinegar

1/8 teaspoon Tabasco, sriracha, or other hot sauce

1 tablespoon agave or honey
2 teaspoons corn starch

2-3 tablespoons grapeseed oil, divided, or other neutral vegetable oil

1 red pepper, seeded and thinly sliced

4 cups fresh spinach (approximately 3 ounces)

salt

pepper

¼ cup roasted, unsalted peanuts

Preheat the oven to 425°

  1. Place the sliced tofu in a bowl. In a separate bowl, whisk together soy sauce, water, vinegar, tabasco and agave. Pour half of the sauce over the sliced tofu, and whisk the corn starch into the remaining sauce until any lumps are gone, and set aside
  2. Place the sliced delicata squash onto a sheet pan, combine it with 1-2 tablespoons of oil, and sprinkle with salt and pepper. Bake for 20 minutes, or until browned and cooked through. Turn over occasionally, to keep it from sticking to the pan
  3. While the squash is in the oven, heat a large skillet over a medium heat. Remove the tofu from the sauce, and pat it dry. Combine any remaining tofu sauce with the reserved sauce, and set aside. When the pan is heated, add 1 tablespoon of oil, then the tofu to the pan
  4. When the tofu is golden brown on the bottom, after 3-5 minutes, turn it over, and repeat this with the other side. Add more oil if needed. When it’s browned, remove it from the skillet. When it’s cool enough to handle, cut the tofu into cubes, and set aside
  5. In the same tofu skillet, add a tablespoon of oil, and then the red pepper. Sautee for two minutes, then add the spinach. When the spinach has started to wilt, add the tofu, and the reserved sauce, whisking away any remaining lumps from the sauce.  When everything is heated through, season to taste, adding more Tabasco, agave, or salt as needed. Add the roasted delicata squash to the tofu mixture. Garnish with the peanuts, and serve

Serve over rice or quinoa

Makes 3-4 servings