YIELDS
6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 spaghetti squash
- 8 oz firm tofu (1/2 block)
- 1/2 cup vegetable oil
- 1 cup red onion, diced
- 1 cup carrots, julienned
- 1/2 cup celery, diced
- 1/2 tbsp jalapeño, minced
- 1/2 cup cabbage, chopped
- 1/2 cup bell pepper, thinly sliced
- 1/2 cup mung beans
- 1/2 cup sprouts
- 1/4 cup green onions, chopped
- 1 tsp ginger, minced
- 2 large cloves garlic, minced
- 3 tbsp soy sauce
- 1/2 tsp rice vinegar
- 1 tbsp veggie hoisin sauce
- 1 tbsp chili garlic sauce
- 1 1/2 tbsp sesame seed oil
- 1/2 tsp black pepper
- 1 tbsp sesame seeds
- to taste salt
- 1 spaghetti squash
- 8 oz firm tofu (1/2 block)
- 1/2 cup vegetable oil
- 1 cup red onion, diced
- 1 cup carrots, julienned
- 1/2 cup celery, diced
- 1/2 tbsp jalapeño, minced
- 1/2 cup cabbage, chopped
- 1/2 cup bell pepper, thinly sliced
- 1/2 cup mung beans
- 1/2 cup sprouts
- 1/4 cup green onions, chopped
- 1 tsp ginger, minced
- 2 large cloves garlic, minced
- 3 tbsp soy sauce
- 1/2 tsp rice vinegar
- 1 tbsp veggie hoisin sauce
- 1 tbsp chili garlic sauce
- 1 1/2 tbsp sesame seed oil
- 1/2 tsp black pepper
- 1 tbsp sesame seeds
- salt to taste
Directions
1. Preheat the oven to 350 degrees F. Stab the spaghetti squash multiple times with a fork and place in the oven, for 50 minutes.
2. In the meantime, rinse and cube the tofu; about 1/2 inch thick. Heat up the vegetable oil in a medium pan over medium heat and then once the oil is hot, add the cubed tofu and cover for about 5 minutes to get that crispy outer layer. Then flip the tofu on the other side and fry for another 5 minutes. Once the tofu is done, lightly golden brown and crispy, transfer the tofu onto a plate with a napkin to soak up the excess oil and set aside.
3. In a large pan, heat up the sesame seed oil over low-medium heat and add in the red onions, carrots, celery, jalapeño, and cabbage. Cook for about 5 minutes, then turn off heat, cover and set aside.
4. To make the sauce, whisk together the ginger, garlic, soy sauce, rice vinegar, hoison sauce, and chili garlic sauce. Set aside.
5. Once the squash is done, take it out and slice it down the middle. Scoop out the insides and then scoop out the spaghetti squash with a fork. Turn the heat back on to medium with the veggie mixture and add in the spaghetti squash. Season with black pepper and salt to taste then add in the tofu and sauce. Mix together until it’s all incorporated and then turn off heat.
6. Lastly, add the bell pepper, green onions, sprouts, mung beans, and sesame seeds.
7. Serve and enjoy! 😉
Also by Jessie: Vegan Chocolate Cupcakes with Berry Buttercream Frosting
Vegan Portobello Sandwich with Mango Salsa
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Photo: Jessie Brown
