Tobandjan Roasted Squash + Tofu with Broccolini

I’ve recently really enjoyed using Chinese ingredients in less-traditional ways, and this tobandjan marinade is the perfect example — it’s so yummy!! Tobandjan is the Cantonese version of Sichuan doubanjiang. Both are a fermented chili broad bean paste, but the Cantonese version is more mild. You might recognize doubanjiang/tobandjan from dishes like mapo tofu, dan dan noodles, and kung pao chicken.

I used (serves 2):

  • 10oz firm tofu, cubed (I didn’t press mine because I know this brand doesn’t have a ton of moisture, but if you’re using an alt brand, I’d recommend pressing it)
  • 1 carnival squash, sliced (mine was ~1lb., I think acorn or delicata would also be lovey)
  • 1 bunch of broccolini
  • sliced scallions
  • toasted white sesame seeds
  • olive oil
  • salt
  • pepper

Sauce (mix together):

  • 2 cloves of garlic, minced
  • 1.5 tbsp tobandjan
  • 1.5 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1/2 tsp black vinegar

To make:

  • Pre-heat oven to 375F
  • Add squash and tofu to sheet pan, pour on the sauce and mix together until everything is well-coated. Bake for 15 minutes
  • While it’s baking, toss broccolini in olive oil, salt and pepper
  • Remove sheet pan and flip the tofu and squash (I don’t think it’s super necessary, I skip when I’m lazy). Push items to make space for broccolini and add to sheet pan
  • Bake for additional 10 minutes
  • Garnish with toasted sesame seeds and scallions