Spaghetti Squash and Tofu Stir-Fry
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 35 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Tofu |
| Source: | Académie Culinaire |
Recipe ingredients
- 1 spaghetti squash, about 4½ lb. (2 kg)
- 4 Tbsp. (60 mL) tomato paste*
- 1/2 cup (125 mL) cold water
- 6 Tbsp. (90 mL) Irresistibles Delicato olive oil*
- 1/2 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 onions
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.
Suggestion
Origin: Canadian
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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