INGREDIENTS:
- 1 butternut squash, seeded
- 1 bunch OF green onions
- 1 clove garlic, minced
- 2 T ginger, finely chopped
- 2 T canola oil
- ½ T sucanat or brown sugar
- 1-2 T soy sauce or teriyaki sauce
- 1 t cornstarch
- ½ C or more of water from cooking the squash
- 1 pkg firm or soft tofu, cut into 1” chunks
- ¾ C flour
- 2 T sucanat
- ½ t salt
Steam the squash in its skin. Peel, cut into chunks. Set aside. In a bowl mix the flour, 1/2 T sucanat and salt. Roll tofu in it and sauté in skillet until golden and crispy on all sides. Place in oven to keep warm and cook some more while you prepare the sauce.
Cut onions into 1 1/2 ” pieces. Slice lengthwise to make thin strips. In a wok, sauté green onions, garlic, ginger and remaining sucanat for a minute or two. Onions should still be firm because they’re going to get cooked some more. Add cornstarch to cooled squash broth; mix. Add to wok. Shake in some soy/teriyaki sauce. Stir until mixture thickens. Add water as desired.