Tofu-Stuffed Futsu Squash with Miso-Ginger Glaze
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.
- Prep Time: 20 min
- Cook Time: 40 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 black futsu squash, halved and seeded
- ½ tablespoon olive oil
- 5 ounces firm tofu, crumbled
- ½ tablespoon soy sauce
- ½ teaspoon toasted sesame oil
- ½ clove garlic, minced
- ½ teaspoon grated ginger
- 1 tablespoons white miso paste
- ½ tablespoon rice vinegar
- ½ tablespoon honey or maple syrup
- 1 green onions, sliced
- ½ teaspoon sesame seeds
Instructions
- Preheat oven to 400°F (200°C). Place squash halves cut side up on a baking sheet and brush with oil; roast 25–30 minutes until tender.
- Meanwhile, sauté tofu with soy sauce, sesame oil, garlic, and ginger 5–7 minutes until lightly golden.
- Stir miso, rice vinegar, and honey in a small bowl; add to tofu and cook 1–2 minutes until glossy.
- Spoon filling into roasted squash, return to oven for 5–7 minutes to set glaze; garnish with green onions and sesame seeds.
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.
Nutritional Estimates
Per serving · 2 servings total
| calories | — |
|---|---|
| protein | — |
| carbs | — |
| fat | — |
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