Sweet, Sticky, Spicy (slightly) and delicious. There was nothing left last night when the family tucked in, not a morsel, so I suppose that means a 100% thumbs up.
The marinade will be good on ANYTHING so a good recipe to save!
Use lovely pumpkin when in season, Kabocha (green outside) or orange are my favourites.
I rarely press my tofu, but if yours are really wet you might want to lay it on some kitchen towel and place something really heavy ontop to drain off any excess moisture.
I prefer tamari to soy sauce. Tamari is made from fermented soybeans, its Japanese and contains no or little wheat and is therefore more often than not gluten free, for me, it has a less harsh taste than Chinese soy sauce.
We are going to roast the pumpkin and tofu separately at first and then together for the last 20 minutes, giving all the flavours time to mingle.