Maple-Glazed Tofu with Spaghetti Squash

Maple-Glazed Tofu with Spaghetti Squash
Photo by Ngoc Minh Ngo

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 4-pound spaghetti squash
  • 1 tablespoon apple cider
  • 1 14-ounce package extra-firm tofu
  • 1 teaspoon water
  • 1 garlic clove
  • + 6 more ingredients
    • 1 cup chicken broth
    • 1 tablespoon soy sauce
    • 2 tablespoons maple syrup
    • ½ tablespoon lemon juice
    • 1 tablespoon brown sugar
    • 1 teaspoon cornstarch

1. Preheat oven to 350°F. Cut the squash in half lengthwise and scoop out the seeds. Brush both halves with the butter and sprinkle with the brown sugar. Place them, cut sides down, on a baking sheet and roast until fork-tender, about 1 hour. 2. Meanwhile, in a skillet, combine the broth, syrup, ...

View full recipe at Epicurious

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