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Spaghetti Squash and Tofu Stir-Fry 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
4 1/2 lb (2 kg) spaghetti squash 4 Tbsp. (60 mL) tomato paste 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 onions
Spaghetti Squash and Tofu Stir-Fry

Spaghetti Squash and Tofu Stir-Fry

Rate this recipe
12 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 1/2 lb
    (2 kg)
    spaghetti squash
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    PRODUCT OF U.S.A. 3.28/kg

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    PRODUCT OF U.S.A. 3.73/kg

    EGGPLANTS OR ZUCCHINI

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    PRODUCT OF U.S.A. 3.73/kg

  • 4 Tbsp.
    (60 mL)
    tomato paste
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  • 6 Tbsp.
    (90 mL)
    olive oil
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  • 0.500
    spanish onion, chopped
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  • 10 oz
    (300 g)
    silken tofu, cut in 1 in. (2.5 cm) cubes
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  • 1 tsp.
    (5 mL)
    hot pepper paste
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    oyster sauce
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  • 4
    garlic cloves, chopped
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  • 1/2 cup
    (125 mL)
    chopped green onions
Imprimer ma sélection

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

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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