# Components:
→ Vegetables
01 - 1 lb firm tofu, pressed and cut into 1-inch cubes
02 - 1 lb winter squash (kabocha or butternut), peeled and cut into 1-inch cubes
03 - 2 heads bok choy, halved lengthwise
04 - 2 tbsp scallions, thinly sliced (for garnish)
→ Miso Glaze
05 - 3 tbsp white or yellow miso paste
06 - 2 tbsp maple syrup or honey (maple syrup recommended for vegan)
07 - 2 tbsp soy sauce or tamari
08 - 1 tbsp rice vinegar
09 - 2 tsp toasted sesame oil
10 - 1 tbsp water
11 - 1 tsp freshly grated ginger
12 - 1 clove garlic, minced
→ For Roasting
13 - 2 tbsp vegetable oil
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Whisk together miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, water, grated ginger, and minced garlic until smooth. Set aside.
03 - Toss cubed squash with 1 tablespoon vegetable oil, salt, and pepper. Arrange in a single layer on one side of the baking sheet.
04 - Toss tofu cubes with 1 tablespoon vegetable oil and 1 tablespoon miso glaze. Arrange on the opposite side of the baking sheet.
05 - Roast tofu and squash for 20 minutes. Carefully flip both, then brush with half of the remaining miso glaze.
06 - Return to oven and roast for an additional 10 to 15 minutes until squash is tender and tofu is golden.
07 - Heat a large skillet over medium-high heat with a splash of oil. Sear bok choy cut side down for 2 minutes until lightly browned. Flip, add 2 tablespoons water, cover, and steam for 2 to 3 minutes until tender. Season lightly with salt.
08 - Arrange roasted squash, tofu, and bok choy on plates. Drizzle with remaining miso glaze and garnish with sliced scallions. Serve immediately.
