Spaghetti squash is my favorite way to swap starches for more veggies - this recipe is spicy and high in protein thanks to Nasoya's extra firm tofu.
Ingredients:
1 spaghetti squash
1 block of Nasoya Extra Firm Tofu
2 tbs corn starch
3-4 tbs sesame oil
6 cups chopped green cabbage
1 can of bean sprouts
5 chopped green onions
1/4 cup peanuts
1/4 cup creamy peanut butter
1/3 cup tamari or coconut aminos (or a mixture)
2 tbs grated ginger
1/2 tbs chili garlic sauce
1 lime
Instructions:
Preheat oven to 450.
Cut spaghetti squash in half and scoop out the inside. Drizzle with sesame oil and lay on baking sheet.
Bake squash for 45 minutes.
Press water out of tofu and coat with corn starch.
Prepare the sauce by combining the peanut butter, tamari/ coconut aminos, ginger, chili garlic sauce and lime juice. Whisk together and slowly add warm water to thin if necessary.
Heat 1 tbsp of sesame oil in a skillet at a medium heat. Add tofu and fry each side.
Heat another table spoon of oil in a large pot and saute the cabbage, green onions, and bean sprouts at a low heat.
When the spaghetti squash is finished, use a fork to scoop out the noodles and add to the pot of veggies.
Add the tofu and veggies, mix together, and enjoy!
Let me know what you think! And if you try the recipe and like it, snap a pic and share to insta tagging @simply__radishing for a feature!
Download a printable PDF of the recipe here:
** This post was sponsored by Nasoya
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