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Spaghetti Squash Stir-Fry

Delicious Spaghetti Squash Stir-Fry with Crispy Tofu Magic

This Spaghetti Squash Stir-Fry is a quick, healthy, and flavorful vegan dish featuring crispy tofu and colorful veggies.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 14 oz Extra Firm Tofu Substitute with tempeh or omit for a lighter option.
  • 2 tbsp Toasted Sesame Oil Avocado oil works as a neutral substitute.
For the Sauce
  • 1/4 cup Coconut Aminos Tamari can substitute for a soy sauce alternative.
  • 2 tbsp Peanut Butter You can use other nut/seed butters.
  • 1 tbsp Maple Syrup Honey can be an alternative for non-vegan diets.
  • 2 tbsp Lime Juice Substitute with vinegar if lime isn’t available.
  • 1 tbsp Chili Garlic Sauce Optional for heat.
For the Veggies
  • 4 cups Cooked Spaghetti Squash Conveniently use pre-cooked squash if desired.
  • 8 oz Sliced Shiitake Mushrooms Any mushroom type can be substituted.
  • 1 medium Red Bell Pepper Replace with any colorful bell pepper variation.
  • 3 cloves Garlic Fresh cloves are preferred.
  • 1 tbsp Freshly Minced Ginger Ground ginger may work in lower proportion.
  • 2 tbsp Green Onions Optional, can be replaced with chives.

Equipment

  • Oven
  • Instant Pot
  • Skillet
  • Baking Sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Spaghetti Squash Stir-Fry
  1. Preheat your oven to 400°F (204°C). Drain the extra firm tofu, pat dry, and cut into cubes. Toss with toasted sesame oil and coconut aminos, bake for 25-30 minutes until golden brown and crispy.
  2. If not using pre-cooked spaghetti squash, slice in half and cook in an Instant Pot on high for 7-10 minutes or roast in the oven for 30-40 minutes. Shred cooked squash into strands.
  3. In a mixing bowl, whisk peanut butter, coconut aminos, maple syrup, lime juice, and chili garlic sauce until smooth. Adjust flavors to your liking.
  4. Heat a skillet over medium-high heat, add sesame oil, then shiitake mushrooms and red bell pepper. Stir-fry for 4-6 minutes until tender.
  5. Add minced garlic and ginger, stir for an additional minute. Then add baked tofu, spaghetti squash, and mix in the prepared sauce. Stir for 2 minutes until heated.
  6. Remove from heat, serve immediately, and garnish with lime wedges or green onions.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 14gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gSodium: 540mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 1500IUVitamin C: 45mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in a sealed container for up to 2-3 days. Keep spaghetti squash separate to prevent it from becoming watery.

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