Thai-Inspired Peanut Tofu with Roasted Futsu Squash
Thai-inspired dish featuring roasted futsu squash tossed with a peanut-tomato glaze, finished with tofu for protein. Bright lime, cilantro, and a whisper of brown butter elevate a cozy weeknight meal.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ medium futsu squash (about 2 pounds), peeled and cubed
- 1 tablespoons olive oil, divided
- 7 oz firm tofu, pressed and cubed
- ½ tablespoon peanut oil (or additional olive oil)
- 1 tablespoons creamy peanut butter
- 1 tablespoons soy sauce
- ½ tablespoon lime juice
- ½ teaspoon brown sugar
- ½ teaspoon grated fresh ginger
- ½ clove garlic, minced
- ½ 1/4 teaspoon crushed red pepper flakes
- ½ 1/4 cup water
- 1 tablespoons chopped roasted peanuts
- ½ Fresh cilantro for garnish
- ½ Lime wedges for serving
Instructions
- Preheat oven to 425°F. Toss squash with 1 tablespoon oil, salt, and pepper; roast 20 minutes until tender and edges brown.
- Meanwhile, pat tofu dry and pan-fry in remaining 1 tablespoon oil until golden on all sides, about 8 minutes.
- In a small bowl, whisk peanut butter, soy sauce, lime juice, brown sugar, ginger, garlic, red pepper flakes, and water until smooth.
- Stir sauce into the pan with tofu to coat; simmer 2 minutes until glossy.
- Toss roasted squash with sauce, then spoon onto plates; sprinkle with peanuts, cilantro, and lime wedges.
Chef’s Pro Tips
- Press tofu 20 minutes ahead for crisper texture.
- Add a squeeze of lime right before serving for brightness.
- For extra bite, finish with a pinch of toasted sesame seeds.
Serving Suggestions
Serve with steamed jasmine rice or brown rice and a side of sautéed greens for a complete meal.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Nutritional Estimates
Per serving · 2 servings total
| calories | — |
|---|---|
| protein | — |
| carbs | — |
| fat | — |
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