Prepare to embark on a culinary journey that will transform your taste buds and elevate your home cooking game! This Asian Fusion recipe is not just a meal - it's an explosion of tantalizing flavors that seamlessly blend the earthy richness of roasted vegetables with the umami depth of miso and the bright, zesty punch of orange. Whether you're a seasoned home chef or a curious foodie looking to impress, this dish promises to be your new obsession that will have everyone asking, "What's your secret?"
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Asian Fusion
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 eggplant, cubed
- 1 block firm tofu, pressed and cubed
- 3 tbsp miso paste
- 2 tbsp orange juice
- 2 tbsp olive oil
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the vegetables to achieve a nice caramelization.
- Prepare the butternut squash by peeling it with a vegetable peeler. Cut the squash in half lengthwise, scoop out the seeds, and then cube it into bite-sized pieces.
- Wash the eggplant and cut off the ends. Cube the eggplant into similar bite-sized pieces as the butternut squash to ensure even cooking.
- Press the firm tofu to remove excess moisture. You can do this by wrapping the tofu block in a clean kitchen towel and placing a heavy object on top for about 15 minutes. Once pressed, cut the tofu into cubes.
- In a large mixing bowl, combine the miso paste, orange juice, and olive oil. Whisk together until the mixture is smooth and well combined.
- Add the cubed butternut squash, eggplant, and tofu to the bowl with the miso-orange mixture. Gently toss everything together until all the vegetables and tofu are evenly coated with the marinade.
- Line a baking sheet with parchment paper or lightly grease it with olive oil. Spread the coated butternut squash, eggplant, and tofu in a single layer on the baking sheet, ensuring they are not overcrowded for even roasting.
- Season with salt and pepper to taste. You can adjust the seasoning according to your preference.
- Place the baking sheet in the preheated oven and roast for about 30-35 minutes, or until the vegetables are tender and slightly caramelized. Make sure to toss everything halfway through cooking to ensure even roasting.
- Once roasted, remove the baking sheet from the oven and let it cool for a few minutes. This will help the flavors settle.
- To serve, transfer the roasted butternut squash, eggplant, and tofu to a serving dish. Sprinkle sesame seeds on top for garnish, adding a nice crunch and visual appeal.
- Enjoy your Miso Orange Roasted Butternut Squash and Eggplant with Tofu warm as a delicious main dish or a side dish!
Tips
- Press your tofu thoroughly to ensure maximum flavor absorption and a perfect crispy exterior.
- Use parchment paper for easy cleanup and to prevent sticking.
- Don't overcrowd the baking sheet - give your vegetables space to caramelize beautifully.
- Toss the vegetables midway through cooking to ensure even roasting and color.
- For extra flavor, consider adding a sprinkle of chili flakes or fresh herbs like cilantro before serving.
- Choose a high-quality miso paste for the most authentic and rich umami flavor.
- Let the dish rest for a few minutes after roasting to allow flavors to meld together.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 15g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
