Honey Roasted Squash with Tofu

1lb extra firm tofu
1/3c soy sauce or tamari
3T honey

1/2t red pepper flakes

3/4" ginger, peeled and finely grated
8T peanut oil, divided
1 acorn squash
salt & pepper
6 garlic cloves, thinly sliced
2 scallions, trimmed and sliced on the diagonal
sesame seeds
juice of 1/2 lime

Preheat oven to 450 degrees.

Drain and wrap tofu. Set aside.

Combine soy sauce or tamari, honey, red pepper flakes, ginger, and 5T peanut oil. Set aside.

Wash, halve, and seed acorn squash, then cut into wedges about 1/2-3/4" thick.

Line a large baking sheet with parchment.

Squeeze gently, then cut tofu into 1/2" thick slices and set in baking sheet. Add squash. Pour sauce over all, then use your hands to ensure everything is well coated.

Sprinkle with salt and pepper, then roast for 15 minutes.

Meanwhile, combine remaining 3T peanut oil and garlic cloves.

When finished, turn squash and tofu, then pour oil and garlic cloves on top. Roast for an additional 15 minutes.

When finished, stir gently and top with scallions, sesame seeds, and lime juice.

Adapted from a recipe found at https://www.purewow.com/recipes/roasted-squash-tofu-soy-honey-chili-ginger