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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 onion
Spaghetti Squash and Tofu Stir-Fry

Spaghetti Squash and Tofu Stir-Fry

Rate this recipe
16 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
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    PRODUCT OF ONTARIO 3.73/kg


  • 4 Tbsp.
    (60 mL)
    tomato paste
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    796 ml


  • 1/2 cup
    (125 mL)
    cold water
  • 6 Tbsp.
    (90 mL)
    olive oil
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    1 L


  • 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
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    341 - 380 ml SELECTED VARIETIES299


  • 2 Tbsp.
    (30 mL)
    sugar
  • 2 Tbsp.
    (30 mL)
    white vinegar
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    2.5 L SELECTED VARIETIES


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

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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