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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.
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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 onions
Spaghetti Squash and Tofu Stir-Fry

Spaghetti Squash and Tofu Stir-Fry

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

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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    500 ml SELECTED VARIETIES


  • 0.500
    spanish onion, chopped
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    SWEET VIDALIA ONIONS

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    $2.99 ea.

    3 lb PRODUCT OF U.S.A., No. 1 GRADE


  • 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
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    IRRESISTIBLES ORGANIC SALSA SAUCE

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  • 2 Tbsp.
    (30 mL)
    sugar
  • 2 Tbsp.
    (30 mL)
    white vinegar
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    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANICS BALSAMIC VINEGAR

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANICS BALSAMIC VINEGAR

    $4.99 ea.

    500 ml SELECTED VARIETIES


    BRAGG APPLE CIDER VINEGAR

    BRAGG APPLE CIDER VINEGAR

    $7.99 ea.

    946 ml


  • 1 tsp.
    (5 mL)
    salt
  • 4
    garlic cloves, chopped
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  • 1/2 cup
    (125 mL)
    chopped green onions
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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

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Gluten-free recipes

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Lactose-free recipes

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