Stuffed Acorn Squash with Tofu and Cabbage

Though typically steamed in China, roasting is the more practical way to cook acorn squash in the West. Coleslaw mix can stand in for the shredded cabbage, if desired.

MAKES 4 MAIN DISH SERVINGS

8 ounces extra-firm tofu, rinsed and drained

2 medium acorn squash (11⁄2 to 2 pounds each), halved lengthwise, seeds removed

2 1⁄2 teaspoons toasted (dark) sesame oil

1⁄2 teaspoon salt, plus extra, to taste

Freshly ground black pepper, to taste

1 1⁄2 tablespoons canola oil

1 large red onion (about 8 ounces), chopped

1 tablespoon chopped fresh ginger

2 large cloves garlic, finely chopped

10 cups shredded green or Napa cabbage (about 11⁄4 pound)

1⁄2 cup water, plus additional, if necessary

1⁄4 cup chopped fresh cilantro or parsley

3 tablespoons toasted sesame seeds

1 tablespoon reduced-sodium soy sauce

Preheat oven to 375F (190C). Lightly oil a large baking sheet and set aside.

Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain excess water. Cut into 1⁄2- inch cubes.

Meanwhile, brush the centers of the squash halves evenly with 1⁄2 teaspoon sesame oil. Season to taste with salt and pepper. Place cut side down on prepared baking sheet. Bake for 35 to 45 minutes, or until tender.

In a large nonstick skillet, heat 1 tablespoon canola oil over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Remove from the skillet and set aside. Add remaining 1⁄2 tablespoon canola oil, onion, and ginger and cook, stirring, until onion is softened, 4 to 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the cabbage, water, 1⁄2 teaspoon salt, and reduce the heat to medium-low; cook, covered, until cabbage is tender, about 10 minutes, stirring occasionally. Uncover and return the heat to medium; cook, stirring occasionally, until deep golden, about 15 minutes, adding water, if necessary, to prevent burning. Add the reserved tofu, half the cilantro, half the sesame seeds, soy sauce, and remaining 2 teaspoons sesame oil; cook, stirring, until heated through, 1 to 2 minutes.

To serve, fill each squash half with equal portions of the tofu-cabbage mixture. Sprinkle evenly with remaining cilantro and sesame seeds. Serve warm.

{PER SERVING} Calories 309 • Protein 11g • Total Fat 15g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 41g • Dietary Fiber 6g • Sodium 462mg

hancheng

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