Friday, 2/7/20

I finally got around to making a tofu and squash sheet pan dinner from SK that I had been meaning to try. I used her suggestion of freezing the tofu (and doubled it), and it certainly does give an interesting, spongy texture. Good for roasting. I didn't have acorn or kabucha squash, but butternut worked fine. Served with rice. I followed the directions and drizzled the ginger sauce over everything, but I think it would be better with more sauce, and tossed together for better coating. I also wasn't super hungry because I couldn't stop snacking on the crispex-togaroshi snack mix I made.