Spicy Peanut Tofu and Spaghetti Squash

Whenever I think of cozy evenings and delightful meals, Spicy Peanut Tofu and Spaghetti Squash springs to mind. It’s a dish that not only warms your heart but also tantalizes your taste buds with a perfect blend of flavors. I remember the first time I created this dish; it was a chilly fall evening, and I craved something bold yet comforting. As I sliced into the spaghetti squash, the golden strands reminded me of twinkling lights, instantly lifting my spirits. The aromatic spices wafting through my kitchen made the anticipation all the more delightful.

Each bite of the crispy tofu mingling with the savory peanut butter sauce was a revelation. Combining the nutty elements with the tender squash brought a unique twist to my usual weeknight dinners. This recipe quickly became a favorite, not just for its taste but also for its vibrant colors and textures that brighten any table. I often serve it over a bed of fresh arugula, adding a refreshing crunch that complements the dish perfectly. Whether you’re entertaining friends or enjoying a quiet night in, Spicy Peanut Tofu and Spaghetti Squash is guaranteed to impress.

FAQ

Conclusion

Spicy Peanut Tofu and Spaghetti Squash is a delightful fusion of flavors that turns a simple meal into something extraordinary. With its crispy tofu and rich peanut sauce, it’s a dish that’s not only satisfying but also nutritious. I encourage you to try this recipe and savor the deliciousness it brings. You won’t regret it!

Spicy Peanut Tofu and Spaghetti Squash

Craving a bold dish? Try Spicy Peanut Tofu and Spaghetti Squash for an easy weeknight dinner. This dish combines crispy tofu with a rich peanut sauce and tender spaghetti squash, creating a nutritious and satisfying meal. Make it tonight to experience a burst of flavors!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium spaghetti squash 4 to 6 cups prepared squash
• 14 ounces extra firm tofu
• 1 medium red bell pepper diced
• 3 tablespoons canola oil
• 4 cups arugula
• 1/2 cup natural peanut butter
• 1/3 cup rice vinegar
• 2 tablespoons low sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon chili garlic sauce more or less to taste
• 2-3 teaspoons fresh grated ginger root
• 3-4 cloves garlic finely minced or pressed
• 2 tablespoons warm water

Equipment

• Cutting Board
• Skillet
• Frying pan
• Grater
• Wooden Spoon
• Chef's Knife
• Whisk
• Mixing Bowl

Method

 

1. Cut the spaghetti squash in half and scoop out the seeds. Place in a microwave-safe dish and cook for 10 to 20 minutes until done or cook the squash your favorite way. When it's done, shred into 'noodles', place in a colander lined with paper towels, and set aside.
2. While the squash is cooking, whisk together all ingredients for the sauce except for the warm water. After everything is mixed, add the water, one tablespoon at a time, whisking until smooth. Set the sauce aside.
3. Prepare the tofu by pressing it to remove the water. Slice the tofu lengthwise through the center, then slice into about 24 small rectangles. Lay the slices on a paper towel and cover with another towel. Press with your hands to remove more water.
4. Heat 2 tablespoons of canola oil in a large sauté pan over medium-high heat. When hot, add the tofu and cook until golden brown, about 2 minutes per side. Flip and continue cooking until all sides are crispy and golden. Remove the tofu and set aside.
5. In the same pan, heat 1 tablespoon of canola oil. When hot, add the red bell pepper and stir-fry for a few minutes until they start to get seared and soften. Add the tofu back into the pan and cook for a minute to heat it again.
6. Turn the heat to low, pour in the peanut sauce, and quickly stir everything together, ensuring all the tofu and peppers are covered. Don't let it sit too long or the sauce will start to congeal.
7. Add the spaghetti squash 'noodles' and toss to incorporate, ensuring everything is fully covered in sauce. Remove from heat as soon as it's mixed together. Serve immediately over a bed of arugula.

Notes

• Gluten-Free Option: Be sure to use gluten-free soy sauce for a gluten-free version!

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!