Braised Butternut Squash With Tofu And Green Onions Recipes

GREEN BEANS WITH BUTTERNUT SQUASH, TOFU AND MAPLE SYRUP GLAZE

Steps:

• top and tail green beans.
• cut tofu into about 16 cubes.
• chop almonds into slivers.
• remove seeds from squash and cut into strips.
• Pre-heat oven highest setting.
• Mix 1 table spoon of olive oil, tabasco, salt and pepper.
• Put squash, garlic and onion into roasting tin.
• Baste squash, garlic, and onion with olive oil mixture.
• Tuck garlic cloves and almonds into and among the squash (so they dont burn).
• Roast for 25 minutes and steam beans.
• Heat 2 tablespoons of olive oil in smal pan, add tofu and fry for a minute on high heat.
• Add tamari, reduce heat and fry until well browned and crisp in places. (this should take about 10 minutes).
• After the squash, garlic and onions have been in for 25 minutes, glaze with maple syrup and mix.
• Place tofu on top of roast mixture, and put it back into the oven for another 2 minutes.

BRAISED BUTTERNUT SQUASH WITH TOFU AND GREEN ONIONS

Steps:

• In a bowl, combine water, oyster sauce, soy sauce and sugar.
• In a non-stick skillet, heat oil over a little medium. Pan-fry tofu both sides until golden brown. Drain and set aside.
• Return to skillet. Use remaining oil to stir-fry ginger until light brown at medium high heat. Reduce heat to medium, stir in butternut squash, white pepper powder, tofu and sauce mixture. Combine well and bring to boil. Cover and simmer until squash turns tender, about 20 minutes.
• Uncover. Add a little more water if necessary. Stir in green onions.
• Serve hot!