Asian salad with tofu and pumpkin

Ingredients:

• 1 package (400g) extra-firm tofu, patted dry and cut into 2cm cubes.
• 3 tbsp. l. rice vinegar
• 2 tablespoons lightly salted soy sauce
• 1 tbsp chopped pickled ginger + 2 tbsp brine
• 1/4 cup + 2 tablespoons vegetable oil
• 220 g shiitake mushrooms, stems removed, large caps cut in half
• 4 cups peeled butternut squash or delicata squash cubes (about 600g)
• 1 package (150g) Asian greens mix (about 8 cups)
• 2 cups snow peas, ends trimmed and halved (about 170g)
• 0.5 cup coarsely chopped roasted salted cashews
• 1 cup mung bean sprouts (optional)

Preparation:

1. Place baking sheets in the upper and lower thirds of the oven and preheat to 230°C. Place the tofu cubes in a single layer on a clean kitchen towel; let drain.
2. Make the dressing: Combine the rice vinegar, soy sauce, ginger brine, and 1/4 cup vegetable oil in a large bowl. Set aside.
3. In a separate large bowl, toss the mushrooms and squash with the remaining 2 tablespoons vegetable oil, a pinch of salt, and a few grinds of freshly ground black pepper; arrange the vegetables on the hot top baking sheet.
4. Pat the tofu dry with paper towels and place in the same bowl with 3 tablespoons of the dressing; toss to coat, then transfer to the bottom hot baking sheet.
5. Bake, rotating the baking sheets and tossing the vegetables and tofu halfway through, until the squash is tender and the tofu is golden, 18 to 20 minutes.
6. Add the greens, snow peas, cashews, and finely chopped pickled ginger to the bowl with the remaining dressing; toss to combine.
7. Divide among plates and top with roasted vegetables, tofu and mung bean sprouts.