I’ve yet to meet an Asian noodle dish I didn’t like. My favorites lately, particularly on cold days, are those dishes with a lovely gravy-like sauce such as dan dan noodles or especially mapo tofu. Since we have such wonderful locally produced tofu, I thought this might be a good dish to try at home where I could also use local pork or even go vegetarian.
While I’ve made this recipe in the traditional manner, with ground pork and small cubes of tofu, and it was delicious, here I decided to use all tofu and crumble it, adding small, diced delicata squash that had been sitting around. Any winter squash would likely work, but delicata is particularly useful since it peels easily and cooks quickly, remaining slightly firm. The recipe below is adapted from Epicurious. In addition to swapping out the pork for squash, I also make the sauce on its own rather than adding the components to the dish, as I’ve found simmering the sauce separately and incorporating at the end creates sauce that’s nicely thickened without overcooking the squash. This dish comes together remarkably quickly.
1 tablespoon sesame oil
1 tablespoon minced garlic
3 scallions, sliced, with whites and green separated
1 tablespoon minced peeled ginger
1 delicata squash, peeled and diced in ½” cubes
1 pound tofu
1 tablespoon chopped parsley
2 tablespoons bean paste
2 tablespoons soy sauce
1 cup chicken broth
1 tablespoon cornstarch dissolved in 2 tbsp water
Combine bean paste, soy sauce and chicken broth. Heat in small saucepan over medium heat, adding cornstarch dissolved in water. Simmer until sauce thickens slightly. Set aside.
Heat sesame oil over medium heat in a wok or saucepan. Add garlic, the whites of the scallions and ginger and cook for one minute. Add delicata squash and stir fry until squash cooks to desired texture. Add crumbled tofu and sauce. Cook together for one minute or until sauce thickens to desired consistency and add greens of scallions and parsley. Serve over rice or noodles of your choice.