Japanese recipe

Tofu-Stuffed Futsu Squash with Miso-Ginger Glaze

Name: Tofu-Stuffed Futsu Squash with Miso-Ginger Glaze
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 black futsu squash, halved and seeded; 1 tablespoon olive oil; 10 ounces firm tofu, crumbled; 1 tablespoon soy sauce; 1 teaspoon toasted sesame oil; 1 clove garlic, minced; 1 teaspoon grated ginger; 2 tablespoons white miso paste; 1 tablespoon rice vinegar; 1 tablespoon honey or maple syrup; 2 green onions, sliced; 1 teaspoon sesame seeds

Japanese-inspired, this dish features black futsu squash halved and roasted, filled with tofu and aromatics, finished with a glossy miso-ginger glaze. A protein-forward, savory centerpiece with a touch of sweetness and umami, built on pantry staples.

Total time

1h1 hr

Prep

20 min

Cook

40 min

Serves

dinnervegetariangluten-freeprotein-rich

Chef’s Pro Tips

Press tofu to remove moisture for firmer texture.
Roast squash until caramelized edges appear for extra flavor.

Serving Suggestions

Serve with steamed rice or plus leafy greens for a balanced plate.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently.

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