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Preheat oven 250°F. You will use this to keep the tofu warm later in the recipe.
Cook pasta according to package directions.
Place tofu and 2 tablespoons of the cornstarch in large bowl; toss to coat well. Set aside.
Heat oil in medium skillet over medium-high heat until hot. Add tofu in single layer. Cook 5 to 8 minutes or until one side is golden brown; turn tofu.
Reduce heat to medium; cook 5 minutes or until other side is golden brown. Drain tofu on paper towel-lined plate. Transfer to baking sheet; place in oven to keep warm.
Meanwhile in large bowl or large measuring cup, whisk together broth, bouillon cube, orange juice, soy sauce, ginger and garlic; set aside.
Add onion to skillet that was used for tofu. Cook 3 to 4 minutes or until golden brown, stirring occasionally. Add mushrooms; cook 5 to 7 minutes more, or until they cook down and release their juices, stirring occasionally.
Reserve ¼ cup sauce mixture. Add remaining sauce mixture to skillet, then stir in squash. Cook 10 minutes, stirring occasionally.
Whisk remaining 2 teaspoons cornstarch into remaining ¼ cup sauce. Add to skillet along with kale; stir thoroughly to mix in cornstarch. Increase heat to medium-high; cook 3 to 5 minutes or until sauce thickens. Remove from heat.
Add pasta; toss to coat. Divide pasta-vegetable mixture among 4 bowls. Top with crispy tofu.