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Spaghetti Squash and Tofu Stir-Fry
2013-08-06
https://www.metro.ca/userfiles/image/recipes/courge-spaghetti-tofu-5664.jpg
PT15M
PT20M
PT35M
Split squash lengthways.Remove seeds. Cover with plastic wrap and microwave at high for 8 minutes. Cool and set aside.In a bowl, thin tomato paste in cold water. Set aside.In a wok, heat oil over high heat and cook onion for 2 - 3 minutes.Add tofu and brown over medium heat.Add thinned tomato paste, hot pepper paste, oyster sauce, sugar, white vinegar, salt and garlic.Bring to a boil over medium-high heat.With a fork, scrape squash into strands and add to the wok.Cook «spaghetti» for 1 - 2 minutes or until glassy, tossing strands with a fork or chopsticks.Sprinkle with green onions and serve.
4
Académie Culinaire
4
16
6
1
4 1/2 lb (2 kg) spaghetti squash
4 Tbsp. (60 mL) tomato paste
1/2 cup (125 mL) cold water
6 Tbsp. (90 mL) olive oil
0.500 spanish onion, chopped
10 oz (300 g) silken tofu, cut in 1 in. (2.5 cm) cubes
1 tsp. (5 mL) hot pepper paste
4 Tbsp. (60 mL) oyster sauce
2 Tbsp. (30 mL) sugar
2 Tbsp. (30 mL) white vinegar
1 tsp. (5 mL) salt
4 garlic cloves, chopped
1/2 cup (125 mL) chopped green onion
Spaghetti Squash and Tofu Stir-Fry
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME
Ingredients
-
4 1/2 lb
(2 kg)spaghetti squash
-
4 Tbsp.
(60 mL)tomato paste
-
1/2 cup
(125 mL)cold water
-
6 Tbsp.
(90 mL)olive oil
-
0.500
spanish onion, chopped
-
10 oz
(300 g)silken tofu, cut in 1 in. (2.5 cm) cubes
-
1 tsp.
(5 mL)hot pepper paste
-
4 Tbsp.
(60 mL)oyster sauce
-
2 Tbsp.
(30 mL)sugar
-
2 Tbsp.
(30 mL)white vinegar
-
1 tsp.
(5 mL)salt
-
4
garlic cloves, chopped
-
1/2 cup
(125 mL)chopped green onion
Preparation
Split squash lengthways.
Remove seeds. Cover with plastic wrap and microwave at high for 8 minutes. Cool and set aside.
In a bowl, thin tomato paste in cold water. Set aside.
In a wok, heat oil over high heat and cook onion for 2 - 3 minutes.
Add tofu and brown over medium heat.
Add thinned tomato paste, hot pepper paste, oyster sauce, sugar, white vinegar, salt and garlic.
Bring to a boil over medium-high heat.
With a fork, scrape squash into strands and add to the wok.
Cook «spaghetti» for 1 - 2 minutes or until glassy, tossing strands with a fork or chopsticks.
Sprinkle with green onions and serve.
Source :
Académie Culinaire
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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