Yaki Kabocha no Tofu

Yaki Kabocha no Tofu is a delightful Japanese baked dish featuring tender kabocha squash and creamy tofu, infused with the flavors of soy sauce and sesame oil. This comforting and nutritious dish is perfect for a cozy meal, showcasing the natural sweetness of the squash.

Ingredients

• Kabocha squash - 400 grams
• Firm tofu - 200 grams
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the kabocha squash in half, remove the seeds, and slice it into wedges, leaving the skin on.
3. In a bowl, combine the soy sauce, sesame oil, minced garlic, grated ginger, salt, and black pepper.
4. Toss the kabocha squash wedges in the sauce mixture until evenly coated, then place them on a baking tray lined with parchment paper.
5. Bake the kabocha squash in the preheated oven for 20 minutes.
6. While the squash is baking, drain the tofu and cut it into bite-sized cubes.
7. After 20 minutes, remove the squash from the oven and carefully add the tofu cubes to the baking tray, sprinkling them with chopped green onions and sesame seeds.
8. Return the tray to the oven and bake for an additional 15 minutes, or until the kabocha is tender and the tofu is slightly golden.
9. Serve hot, garnished with extra green onions and sesame seeds if desired.

Nutrition

• Calories: 300
• Protein: 12 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals, particularly vitamin A and potassium.
• Contains antioxidants that may help reduce inflammation.

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