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roasted squash and tofu with ginger

Smitten Kitchen
  • 45 minutes
  • Serves 2

INGREDIENTS

14 oz

extra firm tofu

2 lb

winter squash

3 tbsp

brown sugar

1/3 cup

soy sauce

1/2 tsp

red pepper flakes

1 inch

fresh ginger

7 tbsp

peanut oil

1 serving

kosher salt

6

garlic cloves

1 tbsp

sesame seeds

2

scallions

1

juice of lime