I wanted to pair autumn produce with savory Asian flavors, so I created this Butternut Squash and Kale Lo Mein with Crispy Tofu. Use fresh or frozen vegetables depending on what you have on hand; the sauce comes together quickly. You can also air-fry the tofu for an oil-free version.
This post was sponsored by Dreamfields Foods. Although I was compensated, the opinions and recipe are my own.
I Love Autumn — and Butternut Squash Is One of the Reasons Why
Butternut squash brings beautiful color, a gentle sweetness, and plenty of nutrition to seasonal meals. I enjoy all winter squashes and sweet potatoes too. When Dreamfields Foods invited me to take part in October’s Healthy Pasta Month, I happily combined my favorite fall vegetables into this Butternut Squash and Kale Lo Mein with Crispy Tofu.
Why I Prefer Extra-Firm Tofu
Organic extra-firm tofu is my go-to because its dense texture means you can skip pressing and use it at the last minute. If you only have regular firm tofu, press it for several hours or overnight in the refrigerator to remove excess water before using.
Is Crispy Tofu Difficult to Make?
Not at all. Cut the tofu into pieces, toss with a little cornstarch, and cook in a hot pan with a couple of tablespoons of oil. The cornstarch creates a crisp exterior that elevates the dish. For an oil-free alternative, air-fry the tofu instead.
Air-Frying the Tofu
To air-fry, toss the tofu with cornstarch, arrange it in the air fryer basket, and cook at 400°F for 10 to 15 minutes, shaking the basket every 5 minutes until golden and crisp.
Is Pasta Vegan?
Most dried pastas are vegan, but always check the ingredients since some include eggs. If you prefer, make a quick homemade vegan pasta to use with this recipe.
More Butternut Squash Ideas
- Butternut Squash Brussels Sprouts Pie in a Mashed Potato Crust
- Brussels Sprout and Butternut Squash Curry with Instant Pot Wheat Berries
- Vegan Butternut Squash Okra Gumbo
- Gluten-Free Vegan Teff Stuffing with Roasted Butternut Squash and Candied Cranberries
Butternut Squash And Kale Autumn Lo Mein With Crispy Tofu
4 servings
15 minutes
30 minutes
45 minutes
This recipe blends fall produce with Asian-style flavors. Use fresh or frozen vegetables, and air-fry the tofu for a lower-fat option.
Ingredients
- 1/2 box Dreamfields spaghetti
- 1 block (16 ounces) organic extra-firm tofu, cut into small rectangles
- 2 tablespoons plus 2 teaspoons organic cornstarch or all-purpose flour, divided
- 2 tablespoons avocado oil or other vegetable oil
- 1 cup vegetable broth or water plus 1 vegetable bouillon cube
- 1/2 cup orange juice
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons grated fresh ginger
- 2 teaspoons minced fresh garlic
- 1/4 cup minced onion
- 8 ounces mushrooms, sliced (about 2 1/2 cups)
- 10 ounces butternut squash, fresh or frozen, cut into cubes (about 2 cups)
- 2 cups chopped kale, fresh or frozen
Instructions
- Preheat oven to 250°F to keep the tofu warm later.
- Cook pasta according to package directions and set aside.
- Toss the tofu with 2 tablespoons of cornstarch in a large bowl to coat; set aside.
- Heat oil in a medium skillet over medium-high heat. Add tofu in a single layer and cook 5 to 8 minutes until the first side is golden; flip.
- Reduce heat to medium and cook another 5 minutes until the other side is golden. Drain the tofu on paper towels, then transfer to a baking sheet and keep warm in the oven.
- Whisk together broth (or water and bouillon), orange juice, soy sauce, rice wine vinegar, ginger, and garlic in a large bowl; set aside.
- Add onion to the skillet used for tofu and cook 3 to 4 minutes until golden. Add mushrooms and cook 5 to 7 minutes until they release their juices.
- Reserve 1/4 cup of the sauce mixture. Add the remaining sauce to the skillet and stir in the butternut squash. Cook about 10 minutes, stirring occasionally, until the squash is tender.
- Whisk the remaining 2 teaspoons of cornstarch into the reserved 1/4 cup sauce. Add this to the skillet along with the kale, mix well, and increase heat to medium-high. Cook 3 to 5 minutes until the sauce thickens. Remove from heat.
- Add the cooked pasta and toss to coat with the sauce. Divide among four bowls and top each serving with the crispy tofu.
Notes
If extra-firm tofu is unavailable, press regular or firm tofu to remove excess water. Wrap the block in a clean dish towel or paper towels, place it on a cutting board, and set a heavy pan or dish on top for several hours to press out moisture.
Nutrition Information
Yield 4
Serving Size 1
Amount Per Serving
Calories 447Total Fat 18gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 14gCholesterol 0mgSodium 896mgCarbohydrates 56gFiber 9gSugar 9gProtein 21g
Nutrition information is an estimate. For specific dietary needs, enter your exact ingredients into the nutrition calculator recommended by your healthcare provider.
Did you make this recipe?
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More Recipes to Try
- Super Easy Tofu Stir-fry Using a Kale Salad Kit
- Bursting Full of Fall Flavors Vegan Menu Plan
- Butternut Squash Frijoles