Spaghetti Squash Lo Mein Recipe | ChefDeHome.com

Ingredients

• 1/2 lbs Tofu, firm, pat dry and leave pressed to drain water for 10 minutes
• 1 Spaghetti Squash, medium size, cooked and shredded*
• 1 tsp Corn Starch
• 1 tbsp Sambal Chili Paste
• 3 tbsp Soy Sauce, I used gluten free tamari
• 2 tsp Sugar
• 1/2 tsp Curry Powder
• 1 tsp Sesame Oil
• 3 Garlic, cloves, grated
• 1 inch Ginger, minced
• 2 Cup Mix Vegetables, I used broccoli and carrot slaw mix
• Salt and Black Pepper
• Canola Oil, for shallow frying tofu
• 1/4 Cup Peanuts, roasted, rough chopped
• 1 Lime, sliced to wedges
• 3-4 tbsp Cilantro