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Cookbook author Diana Henry’s new release From the Oven to the Table is shaping up to be one of our favorite new fall cookbooks. Why? It’s packed with simple yet flavorful dishes that are both elegant and impressive without being fussy. Her recipe for roasted squash and tofu with soy, honey, chili and ginger is no exception.
“I love the flavors here: sweet and hot,” she writes. “This can be served as a side dish, or as a main course with rice on the side.”
Don’t be put off by the 30 minutes of prep: Most of that time is inactive, as you’ll need to press the tofu. (But don’t skip this step! It’s crucial to getting that gorgeously browned, crisp exterior.) And because everything mingles with the gingery-sweet glaze in the oven, this dish doesn’t really need a sauce for serving—but Henry suggests something spicy and Asian, if you want.
We see a new weeknight go-to in our future.
Excerpted with permission from From the Oven to the Table by Diana Henry, published by Octopus Books, 2019.
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