Roast Squash & Tofu with Soy, Honey, Chilli & Ginger
Serves 6·Added 5 May 2026 by Tom Melhuish
MainVegetarianAutumnWinter
Ingredients
| 450 | g | extra-firm tofu |
| 900 | g | squash, ideally Crown Prince(if you can get it) |
| 3 | tablespoons | runny honey |
| 6 | tablespoons | soy sauce |
| 2 | teaspoons | chilli flakes |
| 2 | cm | fresh root ginger(peeled and finely grated) |
| 125 | ml | groundnut oil |
| sea salt flakes and freshly ground black pepper | ||
| 6 | garlic cloves(very finely sliced) | |
| 3 | teaspoons | toasted sesame seeds |
| 2 | spring onions(trimmed and sliced on the diagonal) | |
| juice of 1/2 lime |
Method
1.Preheat the oven to 200°C fan (410°F), Gas Mark 6½.
2.Drain the tofu and cut it into 1.5cm (⅝in) thick slices. Put a double layer of kitchen paper on a chopping board, add the tofu, then put another double layer of kitchen paper on top. Place another chopping board on top of this and weight it. Leave for 20 minutes, to press out excess moisture.
3.Halve and deseed the squash and cut it into wedges about 1.5–2cm (⅝–¾in) thick. In a small bowl, mix the honey, soy sauce, chilli flakes, ginger and 75ml (2½fl oz) of the oil together.
4.Divide the squash between 2 roasting tins or trays – you can line them with baking parchment if you want, as it makes the dishes easier to clean – and spoon two-thirds of the soy sauce mixture over it. Turn the squash slices over with your hands.
5.Cut the tofu slices in half and put them in a smaller roasting tin. Spoon the rest of the soy sauce mixture over this, turning the pieces in it. Season the squash and tofu and roast in the oven for 15 minutes.
6.Turn the squash and tofu chunks over. Mix the remaining oil with the garlic and spoon over the squash, then roast with the tofu for a final 10–15 minutes, until the tofu is dark and the squash is burnished and completely tender.
7.Arrange the squash and tofu on a warmed serving plate, scatter with the sesame seeds and spring onions and squeeze over the lime juice. Serve.
Recipe Notes
AI · may be inaccurate
Tips
I love the flavours here: sweet and hot. This can be served as a side dish, or as a main course with rice on the side. It doesn't strictly need a sauce, but a hot Asian dressing (see page 194) would be excellent, if you want that.
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