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Sheet Pan Orange Teriyaki Tofu and Squash
2023-10-24
https://www.metro.ca/userfiles/image/recipes/null
PT15M
PT40M
PT55M
Preheat the oven to 425 degrees.On one baking sheet, place the butternut squash cubes. Add the oil and salt, and mix well. Spread the cubes evenly on the sheet, ensuring they have space to roast. Bake for the first 15 minutes (the squash will cook for a total of 35-40 minutes).On another baking sheet, place the tofu cubes. Add the soy sauce and cornstarch, and mix well to coat the cubes. Arrange them on one side of the sheet, being careful not to stack them.On the other side of the sheet, place the broccoli florets. Season with salt and drizzle some oil over the broccoli and tofu.After the initial 15 minutes of roasting the butternut squash, add the baking sheet with tofu and broccoli to the oven and roast for another 15 minutes.While roasting, prepare the sauce. In a bowl, combine all the sauce ingredients and mix thoroughly.After the 15 minutes of roasting the tofu and broccoli (and 30 minutes of roasting the squash), remove them from the oven.Transfer the broccoli to a separate dish and set aside.On the baking sheet with tofu, add the butternut squash cubes and pour the sauce over both. Mix well to coat the tofu and squash.Return to the oven for an additional 5 to 10 minutes, or until the sauce is nicely caramelized.Source : Loounie
3-6
0
0
0
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Squash:
1 small butternut squash, peeled, seeded, and cut into 1 cm cubes (4 cups of cubes)
2 tablespoons (30 mL) of Canola oil
A pinch of Salt
Tofu and Broccoli :
1 block (400 g) of firm plain tofu cut into cubes
1 tablespoons (15 mL) of soy sauce
2 tablespoons (30 mL) of cornstarch
1 head of brocoli, broken into large florets
Salt to taste
1 tablespoon (15 mL) of canola oil
orange teriyaki sauce
1/2 cup (125 mL) of store-bought teriaki sauce
1/4 tasse (60 mL) of thawed frozen orange juice concentrate
2 cloves of garlic, chopped
2 tablespoons (30 mL) of chopped fresh ginger
1 tablespoon (15 mL) of soya sauce
1 tablespoons (15 mL) of organic toasted sesame oil
Hot sauce to taste
Toppings:
1 drizzle of toasted sesame oil
orange wedges
sesame seeds
Sheet Pan Orange Teriyaki Tofu and Squash
3-6
Main course
0:15
Preparation
0:40
COOKING
0:55
TOTAL TIME
Ingredients
-
Squash:
-
1
small butternut squash, peeled, seeded, and cut into 1 cm cubes (4 cups of cubes)
-
2 tablespoons
(30 mL)of Canola oil
-
A pinch of Salt
-
Tofu and Broccoli :
-
1 block
(400 g)of firm plain tofu cut into cubes
-
1 tablespoons
(15 mL)of soy sauce
-
2 tablespoons
(30 mL)of cornstarch
-
1
head of brocoli, broken into large florets
-
Salt to taste
-
1 tablespoon
(15 mL)of canola oil
-
orange teriyaki sauce
-
1/2 cup
(125 mL)of store-bought teriaki sauce
-
1/4 tasse
(60 mL)of thawed frozen orange juice concentrate
-
2
cloves of garlic, chopped
-
2 tablespoons
(30 mL)of chopped fresh ginger
-
1 tablespoon
(15 mL)of soya sauce
-
1 tablespoons
(15 mL)of organic toasted sesame oil
-
Hot sauce to taste
-
Toppings:
-
1 drizzle
of toasted sesame oil
-
orange wedges
-
sesame seeds
Preparation
Preheat the oven to 425 degrees.
On one baking sheet, place the butternut squash cubes. Add the oil and salt, and mix well. Spread the cubes evenly on the sheet, ensuring they have space to roast. Bake for the first 15 minutes (the squash will cook for a total of 35-40 minutes).
On another baking sheet, place the tofu cubes. Add the soy sauce and cornstarch, and mix well to coat the cubes. Arrange them on one side of the sheet, being careful not to stack them.
On the other side of the sheet, place the broccoli florets. Season with salt and drizzle some oil over the broccoli and tofu.
After the initial 15 minutes of roasting the butternut squash, add the baking sheet with tofu and broccoli to the oven and roast for another 15 minutes.
While roasting, prepare the sauce. In a bowl, combine all the sauce ingredients and mix thoroughly.
After the 15 minutes of roasting the tofu and broccoli (and 30 minutes of roasting the squash), remove them from the oven.
Transfer the broccoli to a separate dish and set aside.
On the baking sheet with tofu, add the butternut squash cubes and pour the sauce over both. Mix well to coat the tofu and squash.
Return to the oven for an additional 5 to 10 minutes, or until the sauce is nicely caramelized.
Source : Loounie
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
