Maple-Miso Glazed Tofu with Broccoli and Butternut Squash

A couple of weekends ago we did something super exciting. Well super exciting to me. We went curling! My grandma used to watch curling, which is where I first became interested in it. I've never been one to watch sports on TV except things like gymnastics, figure skating and equestrian shows. And I know curling isn't a sport like hockey or football, but it's sport enough for me!

When the Olympics was here a couple of years ago we went to watch curling. And then a few months ago I bought a deal for a 2 hour intro to curling lesson, and last weekend we went. So much fun! I want to look into joining a league now but may have to wait until September. Anyone else into curling?

Unrelated to curling, is this delicious meal. When I do my weekly meal planning, I look for something that has a grain, a protein and at least 2 vegetables preferably of a different colour. And this meal is exactly that. Brown rice, tofu, green broccoli and orange squash! Excellent. And the sauce is the perfect accompaniment, made with miso, maple syrup, soy sauce, rice vinegar, mirin and sesame oil.

My weeknight evening photo does not do this meal justice, so I recommend checking out Joanne's photos to see just how awesome this meal is.

If this sounds good, you might also like:
Tamarind Tofu Cabbage Bowl
Lemon Miso Tofu and Eggplant
Tofu and Broccolini in Peanut Sauce
Salt & Pepper Tofu

Maple-Miso Glazed Tofu with Broccoli and Butternut Squash
Adapted from Eats Well With Others who adapted from The Blue Kitchen

Serves 4

1/4 cup white miso
1/4 cup maple syrup
1/4 cup reduced sodium soy sauce
2 tbsp rice vinegar
2 tbsp mirin
1 tbsp + 1 tsp sesame oil
1 block of tofu, diced
4 cups butternut squash (about 1/2 large squash), diced
4 cups broccoli (about 3 crowns), chopped

In a bowl/container large enough to fit all the tofu, whisk together the miso, maple syrup, soy sauce, rice vinegar, mirin and 1 tbsp sesame oil. Add the tofu and marinate for at least 1 hour, but longer is better.

Preheat oven to 450F. Bake the squash for 30 to 40 minutes, or until tender.

Add 1 tsp sesame oil to a wok over medium heat. Using a slotted spoon, add the tofu to the pan, leaving the marinade in the bowl. Cook undisturbed for about 2 minutes per side and then flip over. Repeat until all sides are browned and crisp. Add broccoli to the pan. Mix to combine and then cover the pan, steaming for 2 to 4 minutes or until broccoli is bright green but not too soft. Add in the squash and the reserved marinade. Stir to combine (careful not to squash the squash!) until marinade is evenly distributed and everything is evenly heated.