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Gochujang Delicata Squash with Rice + Tofu

Servings 2 servings
Author Erin Alderson

Ingredients

Gochujang Sauce

  • 2 garlic cloves 8g
  • 1 teaspoon 10g rice vinegar
  • 2 tablespoons 22g gochujang
  • 1 tablespoon 14g soy sauce
  • 2 teaspoons maple syrup
  • 2 teaspoons sesame oil

Squash

  • ½ medium delicata squash
  • 1-2 tablespoons sunflower oil

For Serving

  • Rice
  • Tofu if desired
  • Scallions
  •  

Instructions

  • To make the gochujang sauce: Use a microplane to grate the garlic into a small bowl. Add the rice vinegar and let rest for 5 minutes. Whisk in the remaining sauce ingredients and set aside.
  • To make the squash: Scrape the seeds from the squash and cut the squash half into ½” thick slices. Heat a large skillet over medium-high. Add the sunflower oil, followed by the squash, working in batches if necessary to avoid overcrowding.
  • Sear each side of the squash until charred. Reduce the heat to low (this is important so you don't burn the sauce), and if working in batches, add back in all the seared squash. Pour the gochujang sauce, cover with a lid, and braise for about 10 minutes until the squash is tender.
  • To serve: Add rice and tofu to two bowls and top with the squash. Finish with fresh scallions if desired.

Notes

Questions arose how I serve my tofu! For this particular version, I did serve it raw (which is one of my favorite ways to eat fresh homemade tofu). However, you could easily give it a good sear or make some crispy tofu instead.