# What You'll Need:
→ Vegetables
01 - 16 ounces firm tofu, pressed and cut into 1-inch cubes
02 - 16 ounces winter squash (kabocha or butternut), peeled and cut into 1-inch cubes
03 - 2 heads bok choy, halved lengthwise
04 - 2 tablespoons scallions, thinly sliced (for garnish)
→ Miso Glaze
05 - 3 tablespoons white or yellow miso paste
06 - 2 tablespoons maple syrup (for vegan option; substitute honey if not)
07 - 2 tablespoons soy sauce or tamari
08 - 1 tablespoon rice vinegar
09 - 2 teaspoons toasted sesame oil
10 - 1 tablespoon water
11 - 1 teaspoon freshly grated ginger
12 - 1 clove garlic, minced
→ For Roasting
13 - 2 tablespoons vegetable oil
14 - Salt and pepper, to taste
# Method Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a small bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, toasted 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 of the miso glaze. Arrange on the other side of the baking sheet.
05 - Roast squash and tofu for 20 minutes, then gently flip both. Brush tofu and squash 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 brown.
07 - Heat a large skillet over medium-high heat with a splash of oil. Add bok choy cut side down and sear 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.
