14 ounce Extra-firm tofu Drain and press to remove excess water.
2 pounds Winter squash Such as kabocha or acorn, halved, seeded, and cut into wedges.
3 tablespoons Honey or brown sugar Use sugar for a vegan option.
1/3 cup Soy sauce Use gluten-free soy sauce if needed.
1/2 to 2 teaspoons Crushed red pepper flakes To taste.
1 inch Fresh ginger Peeled and finely grated.
7 tablespoons Vegetable or peanut oil Divided.
Kosher salt and freshly ground black pepper To taste.
6 Garlic cloves Very thinly sliced.
1 tablespoon Toasted sesame seeds
2 Scallions Trimmed and thinly sliced on the diagonal.
1/2 lime Lime juice
Equipment
Baking sheet
Paper towels
Small bowl
Thin metal spatula
Directions
Roast for 15 minutes. Combine remaining 3 tablespoons of oil with garlic and spoon over tofu and squash. Roast for another 10 to 15 minutes until tofu is dark and squash is tender.
Serve directly from the pan or on a serving plate. Scatter sesame seeds and scallions on top, and squeeze lime juice over.
Drain your tofu and remove as much water as you can. You can either freeze the tofu in advance and then defrost, or press it with paper towels for at least 5 minutes to remove excess water.
Heat oven to 400°F. Line 1 to 2 baking sheets with parchment paper for easy cleanup.
Cut tofu into 1/2-inch slices, then in half again. Halve and seed squash, and cut into 1/2 to 3/4-inch thick wedges. Arrange tofu and squash on baking sheets.
Whisk honey or sugar, soy sauce, pepper flakes, ginger, and 4 tablespoons of oil in a small bowl. Pour marinade over tofu and squash, turning pieces to coat. Season with salt and pepper.