Wednesday, April 22, 2015

Squash Pad Thai

6 oz extra firm tofu
16 oz frozen stir fry vegetables
1 spaghetti squash

3 tablespoons warm water
4 tablespoons soy sauce
2 tablespoon peanut butter
1 tablespoon sriracha
1/4 teaspoon garlic powder
1/4 teaspoon ginger powder

20g dry roasted peanuts

Prepare the spaghetti squash by first cutting it in half lengthwise. Scoop out the seeds from the middle. Wrap each half in pastic wrap, and microwave for 15 minutes. Remove from microwave and allow to cool before handling. Use a fork or spoon to pull the strands from the sqaush's skin. Set aside in a bowl.

Preheat a non-stick pan. Press the tofu to remove moisture. Cut into cubes. Fry tofu cubes on pan until golden brown on the outside, turning occasionally.

Thaw veggies according to package instructions.

Meanwhile, prepare the peanut sauce. In a small bowl, whisk together water, soy sauce, peanut butter, sriracha, garlic powder, and ginger powder. Taste, and add more hot sauce, to taste.

Combine warm squash with peanut sauce until evenly coated. Combine "pasta" mixture with veggies and tofu. Top with chopped peanuts and serve.

makes 2 servings
490 calories  |  25g fat  |  36g  carbs  |  28g protein