Thursday, September 29, 2011

Maple-Glazed Tofu with Spaghetti Squash

1 (4-pound) Spaghetti Squash
1 tablespoon Unsalted Butter, melted
1 tablespoon Brown Sugar
1 cup Vegetable Broth
2 tablespoons Maple Syrup
1 tablespoon Apple Cider
1 tablespoon soy sauce
1/2 tablespoon Fresh Lemon Juice
1 Garlic Clove, smashed
1 teaspoon cornstarch, dissolved in 1 teaspoon cold water
1 (14-ounce) Extra Firm Tofu, drained and patted dry
1 tablespoon Olive Oil

Cooking Instructions
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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