Recipe
Sauce
1 tbsp rice wine vinegar
3 tbsp soy sauce
2 tsp sambal (chili paste)
1 tbsp maple syrup
1 tsp sesame oil
Tofu
1 tbsp rice wine vinegar
3 tbsp soy sauce
2 tsp sambal
3 tbsp crunchy peanut butter
1 tbsp maple syrup
1 tsp sesame oil
2 tbsp water
12 oz extra firm tofu, pressed and diced
Pad thai
1 medium spaghetti squash, halved and de-seeded
4 tbsp olive oil
1 red bell pepper, chopped into strips
other stir fry veggies (e.g. mushrooms, broccoli) if you want!
4 scallions, cut into 1-2 in pieces
3 tbsp chopped peanuts
lime wedges, cilantro, purple cabbage
- Preheat the oven to 400, and roast the squash cut side down, about 30 minutes.
- Whisk together the sauce.
- Whisk together the tofu sauce, and coat the tofu pieces. Stir fry in a wok with a little oil until golden brown.
- Saute the red bell pepper (and other veggies if needed) once the tofu's done.
- Once the squash is done, shred with a fork to make noodles. Add it to the skillet, then add the sauce.
- Serve topped with the tofu, scallions, peanuts, lime, cilantro, cabbage
Notes
Must have been too busy digging in to take a picture. It's a new favorite though! Just make sure you start the squash early if you're hungry...
