tofu with squash and ginger

[redbird]

I cooked the Smitten Kitchen tofu and squash with ginger for supper tonight.cattitude and I both liked it, and also noted things we could do differently--this is a thing he does with new recipes, especially when he did the cooking.

I liked this dish when adrian_turtle cooked it, but she did most of the work that time, so I wasn't sure of timing. Also, the squash we had was about half the size the recipe calls for, and I reduced the tofu accordingly. In retrospect, I should have used more tofu (say, 3/4 of the package instead of half) and/or made less of the marinade. Also, the recipe calls for a one-inch piece of ginger, peeled and grated*; I think I grated about half an inch, and this wasn't enough.

I didn't toast the sesame seeds, because I didn't want things to feel rushed. I should probably either toast them, or leave them out altogether.

I'm thinking of buying a package of peeled and seeded butternut squash next time, if I'm sure I'll cook this within a few days.

*I didn't bother peeling it, just grabbed the bag of frozen ginger, cut off an end, and started grating.

Comments

[adrian_turtle]

I didn't toast the sesame seeds, because I didn't want things to feel rushed.

For something like this, the seeds don't need to be toasted at the last minute. Any time that day is fine (like toasting the pine nuts for stuffing.)

*

[minoanmiss]

*intrigued, makes a note*

[readerjane]

I know I'd heard of Smitten Kitchen before, but I must not ever have visited, because wow. Every recipe sounds wonderful and looks gorgeous, and makes me feel like getting out the measuring spoons. Thanks for the rec.

[tarasacon]

oooh, thanks for the recipe, I have butternut squash, tofu, ginger, and scallions on hand! (no sesame seeds, but I can live without them or maybe add some sesame oil)