1 large orange bell pepper, cut into ½-inch pieces
1 large green bell pepper, cut into ½-inch pieces
¾ tsp salt
3 cloves garlic, minced
1 tbsp minced ginger
¼ tsp black pepper
cayenne pepper, to taste
1 pkg extra-firm tofu
scallions, for serving
Instructions
Preheat oven to 400 degrees Fahrenheit. Cut spaghetti squash in half lengthwise, and scoop out seeds. Brush with a little oil and sprinkle on some salt. Place cut side down on lined baking sheet. Bake for 30-45 minutes. (Less time will yield crunchier 'spaghetti' strands.)
While squash is baking, combine soy sauce, sherry, vinegar and honey in liquid measuring cup. Fill with water until measures 1 cup. In small bowl whisk together the liquid mixture with the corn starch until dissolved. Put aside.
Over high flame heat large pan/wok. Add the oil and onion, reducing flame to medium-low, and stir-fry for about 1 minute. Next, add the peppers and salt. Continue stir-frying for 8-10 more minutes, until soft. Toss in the garlic, ginger, black pepper and cayenne. Cook a few more minutes, making sure to mix to ensure an even spice job.
Drain the tofu well. Slice into ½-inch cubes and then press out moisture with paper towels.
Add the tofu to the pan. Remix the liquid from Step 2, then pour in and stir. Continue cooking for a few more minutes, until the sauce thickens.
Scrape out spaghetti squash strands with a fork.
Serve peppers and tofu atop a bed of spaghetti squash. Garnish with scallions.
Recipe by Lenses and Lentils at https://lensesandlentils.com/szechwan-peppers-and-tofu/