Red Rice or Farro With Miso-Roasted Squash, Leeks, Red Pepper and Tofu

By Martha Rose Shulman

Red Rice or Farro With Miso-Roasted Squash, Leeks, Red Pepper and Tofu
Andrew Scrivani for The New York Times
Total Time
About 2 hours
Rating
4(89)
Comments
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Tofu, red peppers, leeks and winter squash all benefit from the same sweet/salty marinade in this dish. The squash sweetens as it roasts and is irresistible. I recommend that you roast more than the recipe calls for because it makes a delicious snack. The vegetables look pretty against a tawny grain like red rice or farro.

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Ingredients

Yield:Serves 4
  • A 14-ounce block of organic extra-firm tofu (find one that is not too dry), cut into 8 slices
  • 3tablespoons soy sauce
  • 1tablespoon minced ginger
  • 1garlic clove, minced
  • 1tablespoon honey or agave nectar
  • 2teaspoons lime juice
  • 2tablespoons light miso
  • 2tablespoon mirin
  • 1tablespoon dark sesame oil
  • 3tablespoons grapeseed oil or sunflower oil
  • 1large red bell pepper, sliced
  • 1½pounds winter squash (1 medium-size butternut, for example), peeled, seeds membranes scraped away, and cut in ½-inch dice
  • 2 or 3leeks, white and light green parts only, cut in half lengthwise and cleaned
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

370 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 11 grams polyunsaturated fat; 41 grams carbohydrates; 7 grams dietary fiber; 13 grams sugars; 14 grams protein; 1008 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels.

  2. Step 2

    Whisk together the soy sauce, ginger, garlic, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (like a baking dish). Place the tofu slices in the marinade and turn them over. Leave to marinate for 15 minutes, turning once or twice. Transfer to the baking sheet. Add the peppers to the dish with the marinade and toss to coat thoroughly, then place on the baking sheet in a single layer. Retain the marinade for the squash and leeks.

  3. Step 3

    Place the baking sheet in the oven and roast for 15 to 20 minutes, turning the peppers once with tongs, until the edges of the tofu are just beginning to color and the marinade sets on the surface, and the peppers are sizzling and beginning to color on the edges. Remove from the heat and transfer the tofu and peppers to a bowl or platter.

  4. Step 4

    Turn up the oven to 425 degrees. Toss the squash and leeks thoroughly with the marinade. Spread on the baking sheet in an even layer. Place in the oven and roast the leeks for 20 minutes, turning once halfway through, until tender and lightly browned, and the squash for 30 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the heat. Remove the outer layer or layers of the leek (they will be tough and papery), leaving the tender inner part.

  5. Step 5

    Spoon rice into bowls or onto plates. Top with the squash. Arrange two slabs of tofu, 1 or 2 pieces of leek, and a portion of peppers on each plate. If desired, spoon any remaining marinade over the rice, and serve.

Tip
  • Advance preparation: The rice and baked tofu and vegetables will keep for a couple of days in the refrigerator.

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Ratings

4 out of 5
89 user ratings
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Comments

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Sharon

Careful not to burn veggies... I made this almost as written (didn't have leeks so used some bokchoy). However the marinated squash almost burned when cooked per the instructions. I think next time I'd do two sheet pans at once intstead of each in sequence and possibly roast the squash a bit on its own before adding the marinade. We had enough to put a bit on the farro and the overall taste was excellent.

mollmwi

Made this as recipe was written (except I pressed the tofu for better marinade uptake), but still found it to lack flavor overall. Changes I would make next time - double marinade and marinate veggies and tofu longer. Add sriracha to the marinade. Farro as plainly cooked diluted the flavors, I added rice wine vinegar at the table but would instead prepare the farro (sushi style) to reinforce the flavors and avoid more salt.

CT Cook

I cut tofu to half thickness, then into strips. Pressed to get moisture out, let sit with towels under and weight on top for an hour to ensure water was all out. Also ensured veggies dry before marinading to prevent diluting marinade flavor. Made double sauce for drizzling or using on another dish. Came out flavorful, surprisingly made great leftovers each time. Once I had to sub a little fish sauce for miso, but it was still reasonable - just moister, so needed a little more baking time.

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