* 1 lb super firm tofu * 1 1/2 tbsp tamari * 1 1/2 tbsp rice vinegar * 1 tsp light brown sugar * 1/2 tsp five spice powder * 1/4 tsp white pepper * 1 tbsp potato starch * 1 tbsp avocado oil * Kosher salt
**Stir Fry & Whipped Squash**
* 1 bulb of garlic, cut 1/4 of the top to expose the cloves * 2 lb butternut squash, cut in half lengthwise * 6 sprigs thyme * 1 1/2 tbsp avocado oil plus more for roasting * 10 sage leaves * 1 shallot, sliced * 1 red chili pepper, thinly sliced (optional) * 1 1/2 cups baby bok choy, chopped * 1 1/2 tbsp tamari * 1 tbsp rice vinegar * 2 tsp light brown sugar
###Instructions
1. Preheat the oven to 425F. Place the squash halves face up on one baking tray with the garlic bulb. Drizzle squash and garlic with a little oil, season with a pinch of salt then flip the squash cut side down onto the thyme and wrap the garlic in foil. Bake for 30-40 mins until the garlic is soft.
1. Tear the tofu block into small pieces (about 1/2-inch) and place in a large bowl or airtight container. Pour the tamari and vinegar over the tofu, cover the container then toss to evenly coat and allow the tofu to sit for 10 mins.
1. Coat the tofu with the five spice, sugar, starch, and oil, then cover and toss again to evenly coat. Spread the tofu pieces out on a baking tray, making sure each piece has space between it. Bake for 20 mins, flip then bake again for 5-10 mins.
1. Heat a sauté pan over medium low and add oil. Once hot, spread the sage in the pan and cook in the oil for 1 to 2 mins. Transfer to a paper towel lined plate to drain.
1. To the sage infused oil add the shallot, pepper, and bok choy with a pinch of salt then sauté for about 3 mins. In a small bowl add tamari, vinegar, sugar and a tbsp of water then whisk to combine. Pour the mix into the pan and toss until the tofu is coated then remove from heat.
1. Scoop out the flesh of the squash and squeeze out the garlic into a food processor or tall blender cup. Add in the crispy sage and a generous pinch of salt and blend until smooth.
1. Portion the whipped squash then top with the glazed tofu and veggies and enjoy.
4 Comments
###Ingredients
**Baked Tofu**
* 1 lb super firm tofu
* 1 1/2 tbsp tamari
* 1 1/2 tbsp rice vinegar
* 1 tsp light brown sugar
* 1/2 tsp five spice powder
* 1/4 tsp white pepper
* 1 tbsp potato starch
* 1 tbsp avocado oil
* Kosher salt
**Stir Fry & Whipped Squash**
* 1 bulb of garlic, cut 1/4 of the top to expose the cloves
* 2 lb butternut squash, cut in half lengthwise
* 6 sprigs thyme
* 1 1/2 tbsp avocado oil plus more for roasting
* 10 sage leaves
* 1 shallot, sliced
* 1 red chili pepper, thinly sliced (optional)
* 1 1/2 cups baby bok choy, chopped
* 1 1/2 tbsp tamari
* 1 tbsp rice vinegar
* 2 tsp light brown sugar
###Instructions
1. Preheat the oven to 425F. Place the squash halves face up on one baking tray with the garlic bulb. Drizzle squash and garlic with a little oil, season with a pinch of salt then flip the squash cut side down onto the thyme and wrap the garlic in foil. Bake for 30-40 mins until the garlic is soft.
1. Tear the tofu block into small pieces (about 1/2-inch) and place in a large bowl or airtight container. Pour the tamari and vinegar over the tofu, cover the container then toss to evenly coat and allow the tofu to sit for 10 mins.
1. Coat the tofu with the five spice, sugar, starch, and oil, then cover and toss again to evenly coat. Spread the tofu pieces out on a baking tray, making sure each piece has space between it. Bake for 20 mins, flip then bake again for 5-10 mins.
1. Heat a sauté pan over medium low and add oil. Once hot, spread the sage in the pan and cook in the oil for 1 to 2 mins. Transfer to a paper towel lined plate to drain.
1. To the sage infused oil add the shallot, pepper, and bok choy with a pinch of salt then sauté for about 3 mins. In a small bowl add tamari, vinegar, sugar and a tbsp of water then whisk to combine. Pour the mix into the pan and toss until the tofu is coated then remove from heat.
1. Scoop out the flesh of the squash and squeeze out the garlic into a food processor or tall blender cup. Add in the crispy sage and a generous pinch of salt and blend until smooth.
1. Portion the whipped squash then top with the glazed tofu and veggies and enjoy.
[Source](https://www.instagram.com/reel/DA6wkeSvWkx/)
>Tofu
# (눈‸눈 )
That looks amazing
Love the loop made by the voice-over