Brian Pekarcik's
Maple-Glazed Tofu with Spaghetti Squash
6 servings
- for the squash
- 1 4-pound spaghetti squash
- 1 tablespoon unsalted butter, melted
- 1 tablespoon brown sugar
- for the glaze
- 1 cup chicken broth
- 2 tablespoons maple syrup
- 1 tablespoon apple cider
- 1 tablespoon soy sauce
- ½ tablespoon lemon juice
- 1 garlic clove, smashed
- 1 teaspoon cornstarch, dissolved in
1 teaspoon cold water
- for the tofu
- 1 14-ounce package extra-firm tofu,
drained and patted dry
- 1 tablespoon extra-virgin olive oil
- 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.
- 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.
- Slice the tofu into ½-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.
- Scoop the squash strands out and into bowls. Top with the tofu, drizzle on the glaze, and serve.
Next Page: Takashi Yagihashi's Strawberry-Soy Milk Shake
