Miso-Maple Squash & Crispy Tofu Bowls

Method

1. 1Start the riceHeat the oven to 425°F (220°C). Boil rice, water and salt, cover, and simmer on low 30 minutes. Rest covered off the heat 10 minutes.
2. 2Roast the squashToss the squash with oil and salt on a parchment-lined sheet pan. Roast 15 minutes.
3. 3GlazeWhisk the glaze and set aside 1 tbsp for the tofu. Brush half the rest over the squash, flip, brush the remainder, and roast 10 to 12 minutes more until the edges are dark and caramelized.
4. 4Ginger-scallion oilScallions, ginger and salt in a heatproof bowl. Heat the oil until shimmering and pour over; it should sizzle hard. Stir in the rice vinegar and sesame oil.
5. 5Crisp the tofuPat the tofu dry, toss with tamari, then with cornstarch. Heat the cast iron over medium-high with the oil and cook the tofu in a single layer, turning every 2 to 3 minutes, until crisp on all sides, 10 to 12 minutes. Work in two batches if it crowds. Season with salt.
6. 6Char the broccoliniWipe the pan, add the oil and broccolini and char 5 to 6 minutes. Splash in a little water for the last minute to steam it tender.
7. 7TossToss the hot tofu with the reserved glaze.
8. 8Build bowlsRice, squash, tofu and broccolini. Spoon ginger-scallion oil over and finish with sesame seeds and lime.