Maple-Glazed Tofu with Spaghetti Squash

Ingredients for Maple-Glazed Tofu with Spaghetti Squash

• 1 (4-pound) spaghetti squash

• 1 tablespoon unsalted butter, melted

• 1 tablespoon brown sugar

• 240ml chicken broth

• 2 tablespoons maple syrup

• 1 tablespoon apple cider

• 1 tablespoon soy sauce

• 1/2 tablespoons lemon juice

• 1 garlic clove, smashed

• 1 teaspoon cornflour, dissolved in 1 teaspoon cold water

• 1 (400g) package extra-firm tofu, drained and patted dry

• 1 tablespoon extra-virgin olive oil

How to make Maple-Glazed Tofu with Spaghetti Squash

1. Preheat oven to 177°C. 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.

2. Meanwhile, in a skillet, combine the broth, syrup, cider, soy sauce, lemon juice, and garlic. Boil for 5 minutes, then whisk in the cornflour and cook, whisking constantly, until the glaze thickens, about 1 to 2 minutes more. Set aside.

3. Slice the tofu into 1/2-inch-thick slabs. Then use a knife or a biscuit 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.

4. Scoop the squash strands out and into bowls. Top with the tofu, drizzle on the glaze, and serve.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.