Sometimes I find myself baking cupcakes when it should be dinnertime. Then, all of a sudden it’s 7:30pm and my mind is weighing the pros and cons of eating an entire batch of swiss meringue butter cream while my stomach is begging for something (anything!) that doesn’t contain four sticks of butter.
It’s at times like these that you just have to compromise with yourself. Go the sweet-and-salty route. And I am not talking salted caramel here. Rather, smothering your favorite protein with a maple-miso glaze and then stir frying it with some broccoli and winter squash. Sweet and salty, healthy heaven in a bowl! I hesitate to call it a compromise because it really is incredibly addictive in the most delicious kind of way (but if we’re being honest, when compared to salted caramel, everything is a compromise). I made this with tofu but I think chicken, pork, or salmon would be fabulous for the omnivores out there!
Adapted from The Blue Kitchen
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1/4 cup white miso
1/4 cup maple syrup
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp mirin
1 tbsp sesame oil
1 block of tofu, pressed and cut into dice
1 small winter squash, diced
1 bunch broccoli, chopped
1. Combine the miso, maple syrup, soy sauce, rice vinegar, mirin, and sesame oil in a large bowl. Stir to combine. Add in the tofu chunks, mixing so that they are all coated. Let marinate in the fridge for 1 to 4 hours.
2. Heat oven to 450. Roast winter squash for 30-40 minutes or until tender.
3. Spray a large pan with cooking spray and heat on medium heat. Using a slotted spoon, add the tofu to the pan, leaving the marinade in the bowl. Cook undisturbed for about 2 minutes per side and then flip over. Repeat until all sides are browned and crisp. Add broccoli chunks to the pan. Mix to combine and then cover the pan, steaming for 2-4 minutes or until broccoli is cooked but not mushy.
4. Combine the tofu/broccoli mix and the winter squash in a large bowl. Toss to combine. Add in the reserved marinade and mix until evenly distributed.