Teriyaki Butternut Squash and Tofu Traybake
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Ingredients
- 500 g butternut squash, cubed
- 300 g firm tofu, cubed
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp caster sugar
- 20 g unsalted butter
- 2 tbsp vegetable oil
- 1 tbsp toasted sesame seeds
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 584 kcal
- Protein
- 18.9 g
- Carbohydrate
- 81.1 g
- of which sugars
- 11.1 g
- Fat
- 19.1 g
- of which saturates
- 4.5 g
- Fibre
- 4.7 g
- Salt
- 1.93 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Toss the butternut squash with the vegetable oil and a pinch of salt and spread on a baking tray. Roast for 20 minutes.
- 3
Press the tofu between kitchen paper for 10 minutes, then add to the tray with the squash and roast for 10 minutes more until the squash is tender and the tofu is lightly golden.
- 4
Mix the soy sauce, mirin, caster sugar and butter in a small pan and simmer for 4-5 minutes until syrupy and glossy.
- 5
Cook the sushi rice according to the pack.
- 6
Toss the squash and tofu with the glaze, scatter with the toasted sesame seeds and serve with the rice.
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