Sesame Tofu with Braised Winter Squash and Green Beans

I never realized how similar cooking is to endurance training until I took two weeks away from the kitchen to sit in a hospital and eat mediocre eggplant parm sandwiches—the only vegetarian option my relatives could think of. When I returned home, my wrists and forearms felt weak; the muscle tone I’d built from daily chopping had faded, and I struggled to finish cutting a half kabocha squash without cramps.

Picking up kitchen work again after a break felt a bit like diving into intense exercise without warming up. I probably shouldn’t have started with winter squash, but I rarely ease into a challenge. The same tendency shows up in my running: when my coach suggested starting marathon training with four-mile runs every other day, I interpreted that as a sign to run eight miles on Sunday. My legs—calves, quads, hamstrings, hip flexors, and other muscles I didn’t even know I had—complained in a way that mirrored the soreness in my lower arms. Lesson learned: consistency matters.

Fortunately, McCormick recently sent me one of their Recipe Inspirations to try. The concept is simple and practical: each kit contains pre-measured spices and a recipe card, so you can focus on the fresh ingredients and skip measuring. I’m not usually into meal kits, but I liked that these kits aren’t full of processed blends. They’re essentially the same spices I already use, thoughtfully combined to showcase a particular flavor profile. It’s a low-risk way to sample a new cuisine without buying full jars of unfamiliar spices.

The kit I received was for Asian sesame salmon, which I adapted to make a tofu version. The packet included toasted sesame seeds, dried minced garlic and onion, ground ginger, and red pepper flakes. I mixed those with honey, soy sauce, and scallions to form a glaze for the tofu. The result was a balanced combination of sweet, salty, and spicy flavors that complemented the tofu beautifully.

Giveaway — McCormick generously provided two boxes of their Asian Sesame Salmon Recipe Inspirations for a giveaway (each box contains six kits). To enter, simply leave a comment suggesting which vegetables you would pair with the Asian sesame salmon or tofu. I love reading your ideas and seeing how you would customize this flavor profile.

Thank you all for your support over the past few weeks. Your thoughtful comments and messages have meant a great deal to me and helped me get through a challenging time. I truly appreciate the kindness and encouragement.

Asian Sesame Tofu with Braised Winter Squash and Green Beans
Serves 4, adapted from a Recipe Inspirations kit

Ingredients

• 1/3 cup + 1 tbsp honey, divided
• 1/3 cup thinly sliced scallions
• 5 tbsp soy sauce, divided
• 2 tsp toasted sesame seeds
• 1 tsp minced dried garlic
• 1 tsp minced dried onion
• 3/4 tsp ground ginger
• 1/2 tsp red pepper flakes
• 1 block extra-firm tofu, pressed and sliced widthwise
• 1 tbsp olive oil
• 1 tbsp fresh ginger, minced
• 1 kabocha squash, seeded and diced
• 1 lb haricot verts (or thin green beans)

Instructions

1. In a small bowl, combine 1/3 cup honey, scallions, 3 tbsp soy sauce, sesame seeds, dried garlic, dried onion, ground ginger, and red pepper flakes. Stir until well blended. Place the sliced tofu on a baking sheet lined with parchment paper and spoon the honey-spice mixture evenly over the tofu. Reserve any remaining glaze.
2. Bake the tofu at 375°F (190°C) for about 20 minutes, or until lightly golden and set.
3. While the tofu bakes, heat olive oil and minced fresh ginger in a large pot or saucepan over medium heat. Sauté for 1 minute, then add the diced kabocha squash, haricot verts, 2 tbsp water, and the remaining 2 tbsp soy sauce. Simmer gently, stirring frequently, until the squash becomes tender, about 20–30 minutes. When the squash is tender, pour the reserved glaze over the vegetables, add 1 tbsp honey, and toss to combine so the beans and squash are coated in the flavorful sauce.
4. Plate the braised kabocha and green beans alongside the baked tofu. Spoon any pan juices or extra glaze over the tofu just before serving. Garnish with additional toasted sesame seeds and sliced scallions if desired.

This recipe idea highlights how simple seasoning combinations can transform everyday ingredients into a dish with bright, layered flavors. The sweet-salty glaze pairs especially well with firm tofu or a flaky fish like salmon, and the braised squash and green beans add texture and color for a balanced meal.