Sort ingredients
amishlawnmower
QR Code
Listen
Pdf
Drain your tofu and remove as much water as you can.
Heat your oven to 400°F. Cover 1 to 2 baking sheets with parchment paper for easy cleanup.
Cut tofu into ½-inch slices, and then in half again. Halve and seed your squash and cut it into ½ to ¾-inch thick wedges.
In a small bowl, whisk together the honey or sugar, soy sauce, pepper flakes, ginger, and 4 tablespoons of the oil.
Pour ⅔ of the marinade over the squash and ⅓ over the tofu, and turn each slice of squash over gently to coat on both sides.
Season the squash and tofu with salt and pepper.
Roast for 15 minutes, then turn the squash and tofu chunks over.
In a small bowl, combine the remaining 3 tablespoons oil with the garlic and spoon this all over the squash and tofu.
Return pan(s) to the oven and roast until the tofu is dark and the squash is completely tender, 10 to 15 more minutes.
Serve directly from the pan(s) or arranged on a serving plate. Scatter with sesame seeds and scallions, and squeeze lime juice over.