Szechwan Peppers and Tofu
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Serves: 4
Ingredients
  • 1 spaghetti squash
  • 3 tbsp soy sauce
  • ¼ cup dry sherry
  • apple cider vinegar
  • 1 tbsp honey
  • 3 tbsp cornstarch
  • 2 tbsp sesame oil
  • 1 medium white onion, thinly sliced
  • 1 large red bell pepper, cut into ½-inch pieces
  • 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
  1. 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.)
  2. 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.
  3. 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.
  4. Drain the tofu well. Slice into ½-inch cubes and then press out moisture with paper towels.
  5. 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.
  6. Scrape out spaghetti squash strands with a fork.
  7. 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/