cooking / mains

Crispy Tofu Bowl with Spaghetti Squash

serves 2 · 1 hour, plus all-day marinating · 15 minutes hands on · easy

Why This Works

This is a go-to for using up common fridge staples: tofu, broccoli, bell peppers, and beans. An all-day marinade — gochujang, miso, and soy in balance — transforms basic tofu into something special, and spaghetti squash makes it low-carb and filling. The peanut drizzle plus a shiitake-infused finishing oil is the secret weapon.

Ingredients

All-day marinade:

  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 3 Tbsp soy sauce
  • 1 Tbsp gochujang
  • 1 tsp white miso
  • 1 Tbsp sesame oil
  • 1 Tbsp rice vinegar
  • 1 tsp maple syrup
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Bowl:

  • 1 medium spaghetti squash
  • 1 head broccoli, cut into florets
  • 1 red bell pepper, sliced
  • 1 cup cooked black beans (seasoned with cumin/garlic/onion works great)
  • 1-2 cloves garlic, minced (for the stir-fry)
  • 2 Tbsp cooking oil (1 for the squash, 1 for the stir-fry)
  • Salt to taste

Peanut drizzle:

  • 2 Tbsp peanut butter
  • 1 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 tsp maple syrup
  • 2 Tbsp warm water

Finishing: shiitake mushroom oil (or regular sesame oil)

Method

Morning — marinate the tofu:

  1. Press the tofu: wrap in clean towels with a weight on top for 10-15 minutes, then cut into 1-inch cubes.
  2. Whisk together the marinade ingredients, pour over the tofu in a container, and toss gently.
  3. Refrigerate all day (6-8 hours ideal), flipping once if you remember.

Evening — cook (about 45 minutes): 4. Preheat the oven to 400°F. 5. Halve the spaghetti squash lengthwise (use a sturdy knife), scoop out the seeds, brush the cut sides with oil, and sprinkle with salt. Roast cut-side down on a sheet pan for 40 minutes. 6. About 25 minutes before the squash is done: line a second sheet pan with parchment, remove the tofu from the marinade (save the marinade), spread the cubes in a single layer without crowding, and bake 25-30 minutes, flipping halfway. 7. Whisk the peanut drizzle ingredients until smooth; set aside. 8. Prep the vegetables: broccoli into bite-size florets, bell pepper into strips, garlic minced. 9. When the squash is fork-tender, flip it cut-side up. Heat oil in a large skillet over HIGH heat, add the garlic for 30 seconds, then stir-fry the broccoli and peppers 5-6 minutes until crisp-tender. 10. Warm the black beans with a splash of the reserved marinade. Scrape the squash into strands with a fork.

Assembly: 11. In each bowl, layer: spaghetti squash strands, crispy tofu, stir-fried vegetables, seasoned black beans. Drizzle with peanut sauce and finish generously with the shiitake oil.

Notes

  • Squash not tender? Give it 5-10 more minutes.
  • Tofu not crispy enough? Broil 2-3 minutes at the end (watch closely).
  • Veggies going soggy? The heat is too low — crank it up.
  • The shiitake oil is non-negotiable — it adds incredible umami depth.
  • Make-ahead: tofu can marinate 6-24 hours; roast the squash up to 2 days ahead. Components keep 3-4 days refrigerated; tofu reheats best in the oven or air fryer.
  • Swaps: rice, soba, or cauliflower rice for the base; snap peas + carrots, bok choy + mushrooms, or zucchini + green beans for the vegetables; tempeh or edamame for the protein; chickpeas with curry powder or white beans with Italian herbs for the beans. Toasted sesame seeds or quick-pickled onions make a nice garnish.