Recipe: Sliced Tofu with Butternut Squash

butternut squash velvet soup:
peel the butternut squash and vegetables then cut them into dice
in a large pot melt one and a half tablespoon of ghee. when the ghee is very hot add the ginger, 5 spices nutmeg and let the spices impregnate the ghee with their aroma. the minced shallot and onion add them to the ghee and lightly brown everything over low heat.
add the vegetables, then the water and bring everything to a boil. then let cook uncovered for 45 minutes. blend with an immersion blender and add the coconut milk. dilute the cornstarch in a little cold coconut milk then add gradually to the pot while stirring until you obtain the desired velvety consistency.
tofu:
put a little ghee in a pan, add the spices and let them infuse in the ghee over low heat. cut the tofu pieces into dice and brown them in the ghee on all their sides so that the tofu is well impregnated with the spices.
at the end of cooking, while the tofu is still in the pan sprinkle a little fine breadcrumbs then, using a spatula and quick movements turn the tofu pieces so that the spices remaining in the pan agglomerate with the breadcrumbs and that it sticks to the tofu to obtain a "breaded" effect.
present the velvet soup on a plate and immerse the tofu cubes in the velvet soup. you can add a timba