Sheet Pan Dinner: Crispy Tofu, Spinach, and Delicata Squash

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 2

Prepare a simple yet delicious Japanese-style dinner. Sweet and savory slices of delicata squash, crispy tofu pieces, and succulent sesame spinach are baked on a single baking sheet. Perfect for a weeknight dinner: no fuss or mountains of dirty dishes. Since the squash and tofu will take longer to bake, start with them, placing them on opposite sides of the baking sheet. A few minutes before the end of cooking, add the spinach in sesame dressing to the baking sheet on a makeshift foil tray to catch all the juices. Serve directly from the baking sheet, with your favorite Asian dipping sauce on the side.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 block (400 g) firm tofu, patted dry
1 small delicata squash (cut in half lengthwise, scrape out the seeds and cut into 1cm thick half-moons)
1 tbsp. honey
1/4 tsp chili powder
Extra-virgin olive oil
1/3 cup cornstarch
1 large egg
1 cup panko breadcrumbs
1 package (280g) frozen spinach, thawed and squeezed out of excess water
1 tbsp dark sesame oil
1 teaspoon toasted white sesame seeds
Store-bought dipping sauce, such as soy, hoisin, or teriyaki

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tofu, pumpkin, spinach, panko breadcrumbs, chili seasoning, honey, starch, sesame

Cooking the dish according to the recipe:

Preheat the oven to 200°C and line a rimmed baking sheet with parchment paper. Fold up the four sides of a large piece of foil to create a rectangular tray (approximately 30 x 8 cm) for the spinach; set aside.
Cut the tofu block in half crosswise, then cut each piece in half again, and then each piece in half again, for a total of 8 slices measuring 8 x 4.5 x 1 cm. Place the tofu slices on two paper towels and pat dry with two more paper towels, gently squeezing out as much moisture as possible. Sprinkle the tofu evenly with 0.5 teaspoon of salt and set aside.

Place the pumpkin slices in an even layer on one side of a baking sheet. In a small bowl, combine honey with 1 tablespoon of olive oil and drizzle evenly over the pumpkin (microwave for a few seconds if the mixture is too thick). Sprinkle with 1/4 teaspoon of salt. chili powder and 1/4 teaspoon salt, pepper to taste.
Place cornstarch on a plate. Crack the egg into a shallow bowl, add 1 teaspoon of salt and a pinch of ground black pepper, and beat with a fork until smooth. Mix. panko breadcrumbs, 1 teaspoon salt, and a pinch of freshly ground black pepper in another shallow bowl. Layer the tofu, cornstarch, egg mixture, breadcrumbs, and prepared baking sheet in a row.
Working with 1-2 pieces of tofu at a time, coat them in cornstarch, shaking off any excess, dip them in egg to coat completely, then roll them in breadcrumbs, pressing them gently into the surface of the tofu, and spread the prepared tofu evenly on the side of the baking sheet opposite the squash, leaving a clear space in the center.
Bake until the squash begins to soften, about 10 minutes, then flip the squash slices. Continue baking until the tofu is lightly browned around the edges and the squash begins to caramelize, about 15 more minutes.
Remove the baking sheet from the oven and place the prepared foil tray in the center. Place the spinach in the tray and toss with sesame oil, 1 teaspoon salt, 1/4 teaspoon black pepper, and sesame seeds.
Return the baking sheet to the oven and bake until the spinach is heated through, the squash is completely tender and caramelized in spots, and the tofu is golden and crispy, about 5 more minutes. Divide among two plates and serve with any dipping sauces.