Crispy Tofu Stuffed Sweet and Spicy Acorn Squash

crispy tofu stuffed sweet spicy acorn squash

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 spicy acorn squash crispy tofu stuffed sweet spicy acorn squash
After some research, I was going about tofu all wrong. There are several different types of tofu from silken (soft) to extra-firm. Each of  these types are specific to what recipe you will be cooking. For instance, silken tofu is great for putting into smoothies for a protein boost. It can also be used to make low-fat desserts or dips and dressings. Extra-firm and firm tofu hold up best in stir-fry’s or for crispy “fried” tofu like in this dish.
crispy tofu stuffed sweet spicy acorn squash
crispy tofu stuffed sweet spicy acorn squash
The biggest secret of all is making sure you remove as much moisture as possible. This can be hard, but I have a few tricks! You want to drain with a tea towel or paper towels. Make sure to put something heavy on top like a large can of tomatoes to squeeze out the extra moisture inside. You can see a detailed tutorial and full post on How to Make Perfectly Crispy Tofu here.
 
Tofu is such a healthy addition to your diet, because it makes a dish high in protein and low in fat. It has gotten a bad wrap with some findings suggesting it is linked to promoting growth of some cancer cells, impairing female fertility and messing with thyroid function. I’ll let you be the judge of that. You can read more about that via this Good Housekeeping article that really shines light on the benefits of soy, especially tofu. You do want to be sure that you are buying organic tofu however, since most soy is treated with pesticides. 
 
I am so excited about this recipe and tofu in general! I am especially eager to try a healthier version of one of my favorite Chinese dishes, Genera Tso’s Chicken made with tofu soon! If you have any great tofu recipes, I would love to try them! 
 
What do you think about tofu? Are you open to giving it a try for a healthier you in the New Year?
Kimberly Bishop Crockpot Empire Signature

Crispy Tofu Stuffed Sweet and Spicy Acorn Squash

Servings 2 -4

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees.
  2. Line two rimmed baking sheets with foil or parchment paper.
  3. Tofu:
  4. Gently squeeze tofu block in between clean palms over sink to drain.
  5. Cut the tofu into one-inch cubes.
  6. 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.
  7. 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.
  8. 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.
  9. Let cool on a wire rack.
  10. Acorn Squash:
  11. Cut the acorn squash in half at equator to create even halves and remove seeds and pulp from cavity.
  12. If needed, slice off a bit from the bottom to stabilize, so that it can sit evenly.
  13. In a small mixing bowl, mix butter, Sriracha, sugar and syrup if using.
  14. Brush mixture all over the tops and insides of the acorn sqaush.
  15. Bake for approximately 1 hour until fork tender.
  16. Add tofu to acorn squash hollows.
  17. Garnish with sesame seeds, if desired.

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