maple miso tofu with broccoli and squash

http://catesworldkitchen.com/2011/11/maple-miso-tofu-with-broccoli-and-delicata-squash/

(adapted from Joanne Bruno for Marcus Samuelsson)
1/4 cup white miso
1/4 cup maple syrup
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp mirin
1 tbsp sesame oil
1 16-oz block extra-firm tofu, pressed and cut into dice
3 small delicata squash, cut in half lengthwise and seeded
3 tbsp vegetable oil, divided
1 bunch broccoli, cut into florets

Whisk together the miso, maple syrup, soy sauce, rice vinegar, and mirin in a medium bowl. Add the tofu and stir well. Cover and refrigerate for 1-4 hours.

Preheat the oven to 425 F. Cut the squash into 1/2″-thick slices. Toss with 1 tbsp oil and spread on a rimmed baking sheet. Bake for about 25 minutes or until tender.

Heat 1 tbsp oil in a skillet and add the broccoli. Saute until crisp-tender (you should be able to pierce it with a fork without too much trouble, but it shouldn’t be mushy), about 10 minutes. Set aside.
Heat the last tbsp oil in the skillet and add the tofu (remove it from the marinade with a slotted spoon and reserve the mardinade). Stir-fry until golden brown.

Toss the squash, broccoli, and tofu together in a large bowl and add reserved marinade to taste (I added about half).