Maple-Miso Tofu with Broccoli and Delicata Squash


This has been a pretty perfect week for running. There was that awesome 8K on Sunday, a beautiful morning run on Tuesday (where I took this picture)…

and today Ellie and I conquered 9 miles (9:09 min/mile)! She was alert and smiling the whole time. I think she likes running as much as I do!

It’s never a secret when I like something. I will talk about it a lot, cook with it/listen to it/read it multiple times, and just generally make it perfectly clear to absolutely everyone around me that I found the best thing ever.

Right now the best thing ever is delicata squash.

I just love the pretty half moons I slice it into, and the fact that I don’t have to peel it. It’s been featured in quite a few dinners around here lately, but this one is probably my favorite.

The recipe is from the always amazing Joanne, which she posted on Marcus Samuelson’s site. Quick side note: Joanne is a doctor (or technically in the process of becoming a doctor) and her blog is completely awesome. Two other blogs I love (The Curvy Carrot and Annie’s Eats are also written by doctors. I can barely throw together blog posts with my far less demanding career, so those women are seriously impressive!

Recipe:
(adapted from Joanne Bruno for Marcus Samuelsson)

1/4 cup white miso
1/4 cup maple syrup
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp mirin
1 tbsp sesame oil
1 16-oz block extra-firm tofu, pressed and cut into dice
3 small delicata squash, cut in half lengthwise and seeded
3 tbsp vegetable oil, divided
1 bunch broccoli, cut into florets

Whisk together the miso, maple syrup, soy sauce, rice vinegar, and mirin in a medium bowl. Add the tofu and stir well. Cover and refrigerate for 1-4 hours.

Preheat the oven to 425 F. Cut the squash into 1/2″-thick slices. Toss with 1 tbsp oil and spread on a rimmed baking sheet. Bake for about 25 minutes or until tender.

Heat 1 tbsp oil in a skillet and add the broccoli. Saute until crisp-tender (you should be able to pierce it with a fork without too much trouble, but it shouldn’t be mushy), about 10 minutes. Set aside.

Heat the last tbsp oil in the skillet and add the tofu (remove it from the marinade with a slotted spoon and reserve the mardinade). Stir-fry until golden brown.

Toss the squash, broccoli, and tofu together in a large bowl and add reserved marinade to taste (I added about half).

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