I’ve been trying out lots of new recipes lately, most have been keepers, some have not. I saw this recipe on pinterest and it appealed to me because its vegetarian and asian inspired. Our family isn’t vegetarian but we have lots of vegetarian friends and we try to be open minded diners.
I’ll be honest. When I told my husband what was for dinner he was not that excited. He likes his meat and a meatless dinner didn’t appeal to him, but he was pleasantly surprised once he tasted this.
I followed the recipe almost exactly, I did make some changes so I’ll share it all with you.
Sesame “Noodles” with Tofu & Edamame [Original Recipe]
3 cups bakes Spaghetti Squash [I used a whole squash]
3 tbsp Sesame Oil
3 tbsp Low Sodium Soy Sauce
2 tbsp Rice Wine Vinegar
1 tsp ginger
2 tbsp minced garlic
1 tbsp Sesame Seeds
1/3 diced green onions
1/2 cup cooked/shelled Edamame
1 package of firm tofu
1 tbsp Sriracha Sauce
Small amount of olive oil
First Preheat the oven to 375F with the rack in the middle. Cut the squash in half and remove the seeds. Place the squash cut side down on the cookie sheet, then pour about 3/4 cup of water. Put in the oven. Bake for about 40 minutes.
|What mine looked like|
For the Tofu I found this great tip, place olive oil in pan and cook tofu about 5-10 each side and press down to get all of the water out. I personally like chewier tofu.
|Looks even better cooked|
|What the squash looks like cooked|
While the tofu is cooking steam [or in my case microwave] the edamame. Then make the sesame sauce: combine the sesame oil, soy sauce, vinegar, ginger, garlic, sesame seeds and sriracha sauce in a small bowl.
Once the squash is done cooking use a fork to pull the “spaghetti” out of the skin. Add the “spaghetti”, sesame sauce and edamame to the tofu once its almost done. Stir to combine for about a minute.
Remove from heat and fold in green onions. Plate your dinner and add more sriracha if desired. We did.