I have been a little timid of tofu, but these Crispy Tofu Stuffed Sweet and Spicy Acorn Squash boats have changed my perspective! My first attempt at cooking tofu was an epic fail. After that experience, I didn’t think it was possible to achieve crispy tofu. I now stand corrected.
A friend recently encouraged me to give it another try and I am so glad she did! This Crispy Tofu Stuffed Sweet and Spicy Acorn Squash is pure perfection! These little crispy tofu bites pair so well with the sweet and spicy acorn squash. They are crunchy and delicious, adding a healthy protein to your lunch or dinner!
How to Cook Crispy Tofu Stuffed Sweet and Spicy Acorn Squash
Crispy Tofu Stuffed Sweet and Spicy Acorn Squash
- Crispy Tofu Stuffed Sweet and Spicy Acorn Squash
- For the Tofu:
- 1 12 ounce block of House Foods Organic Extra-Firm Tofu, drained and cubed
- 1 tablespoon olive oil
- 1 tablespoon soy sauce or Tamari
- 1 tablespoon cornstarch flour or arrowroot powder
- For the Acorn Squash:
- 2 medium acorn squash evenly halved and seeded
- 2 tablespoons butter softened
- 1 tablespoon Sriracha Chili Sauce
- 2 tablespoons sugar or brown sugar
- 2 tablespoons maple syrup optional
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Preheat oven to 400 degrees.
Line two rimmed baking sheets with foil or parchment paper.
Gently squeeze tofu block in between clean palms over sink to drain.
Cut the tofu into one-inch cubes.
Place the tofu cubes on a paper towel and layer another paper towel on top. Place a cutting board or plate on top and then a large can on top of that, gently draining out any excess moisture.
In a large bowl or plastic bag, toss the tofu cubes in 1 tablespoon of olive oil, 1 tablespoon soy sauce and 1 tablespoon of starch or flour until well coated.
Place on baking sheet and bake for 25-30 minutes (tossing halfway) until tofu has crispy deep golden brown edges. I find that 28 minutes is the exact cooking time for my oven.
Let cool on a wire rack.
Cut the acorn squash in half at equator to create even halves and remove seeds and pulp from cavity.
If needed, slice off a bit from the bottom to stabilize, so that it can sit evenly.
In a small mixing bowl, mix butter, Sriracha, sugar and syrup if using.
Brush mixture all over the tops and insides of the acorn sqaush.
Bake for approximately 1 hour until fork tender.
Add tofu to acorn squash hollows.
Garnish with sesame seeds, if desired.