Sheet Pan Dinner: Crispy Tofu, Spinach, and Delicata Squash

Ingredients:

• 1 block (400 g) firm tofu, patted dry
• 1 small delicata squash (cut in half lengthwise, scrape out the seeds and cut into 1cm thick half-moons)
• 1 tbsp. honey
• 1/4 tsp chili powder
• Extra-virgin olive oil
• 1/3 cup cornstarch
• 1 large egg
• 1 cup panko breadcrumbs
• 1 package (280g) frozen spinach, thawed and squeezed out of excess water
• 1 tbsp dark sesame oil
• 1 teaspoon toasted white sesame seeds
• Store-bought dipping sauce, such as soy, hoisin, or teriyaki

Preparation:

1. Preheat the oven to 200°C and line a rimmed baking sheet with parchment paper. Fold up the four sides of a large piece of foil to create a rectangular tray (approximately 30 x 8 cm) for the spinach; set aside.
2. Cut the tofu block in half crosswise, then cut each piece in half again, and then each piece in half again, for a total of 8 slices measuring 8 x 4.5 x 1 cm. Place the tofu slices on two paper towels and pat dry with two more paper towels, gently squeezing out as much moisture as possible. Sprinkle the tofu evenly with 0.5 teaspoon of salt and set aside.
3. Place the pumpkin slices in an even layer on one side of a baking sheet. In a small bowl, combine honey with 1 tablespoon of olive oil and drizzle evenly over the pumpkin (microwave for a few seconds if the mixture is too thick). Sprinkle with 1/4 teaspoon of salt. chili powder and 1/4 teaspoon salt, pepper to taste.
4. Place cornstarch on a plate. Crack the egg into a shallow bowl, add 1 teaspoon of salt and a pinch of ground black pepper, and beat with a fork until smooth. Mix. panko breadcrumbs, 1 teaspoon salt, and a pinch of freshly ground black pepper in another shallow bowl. Layer the tofu, cornstarch, egg mixture, breadcrumbs, and prepared baking sheet in a row.
5. Working with 1-2 pieces of tofu at a time, coat them in cornstarch, shaking off any excess, dip them in egg to coat completely, then roll them in breadcrumbs, pressing them gently into the surface of the tofu, and spread the prepared tofu evenly on the side of the baking sheet opposite the squash, leaving a clear space in the center.
6. Bake until the squash begins to soften, about 10 minutes, then flip the squash slices. Continue baking until the tofu is lightly browned around the edges and the squash begins to caramelize, about 15 more minutes.
7. Remove the baking sheet from the oven and place the prepared foil tray in the center. Place the spinach in the tray and toss with sesame oil, 1 teaspoon salt, 1/4 teaspoon black pepper, and sesame seeds.
8. Return the baking sheet to the oven and bake until the spinach is heated through, the squash is completely tender and caramelized in spots, and the tofu is golden and crispy, about 5 more minutes. Divide among two plates and serve with any dipping sauces.