Ingredients:
- 1 spaghetti squash
- 1/2 brick tofu
- 1 package bean sprouts
- Scallions/chives
- 2cloves garlic
- 1inch ginger
- cilantro(optional)
- 2TBSP rice wine vinegar
- 1TBSP fish sauce
- 1TBSP soya sauce
- 2TBSP peanut butter
- 2 limes
- 1TBSP sirracha
- sesame oil
Directions:
- Bake spaghetti squash with a bit of oil and desired spices, face down at 400Ffor 30-45mins
- Mix rice wine vinegar, fish sauce, and soya sauce in bowl
- Mix peanut butter, 1 lime, sirracha and 1tsp in bowl
- When spaghetti squash is almost ready, cook diced tofu in sesame oil in a wok or large frying pan, add bean sprouts and 1/2 the scallions adding a bit more sesame oil
- Put spaghetti squash in pan and fry up with everything including the first sauce (optional: add an egg or 2 and scramble it in – or cooked chicken for extra protein!)
- Top with extra scallions, cilantro, peanut sauce and fresh lime, Enjoy!