Spaghetti Squash Stir-Fry Recipe | Samsung Food App

Ingredients

• 1 (14-ounce) block extra firm tofu
• 1 Tbsp toasted sesame oil ((or sub avocado oil))
• 1 Tbsp coconut aminos ((or tamari))
• 3 cups cooked spaghetti squash* ((~1 small (2 lb) or 1/2 large (5 lb)))
• 3 cups sliced shiitake mushrooms ((~8 ounces))
• 1 medium red bell pepper, diced
• 2 large cloves garlic, minced
• 1 Tbsp freshly minced ginger
• 4 stalks green onions, thinly sliced ((optional))
• 2 Tbsp peanut butter ((or other nut/seed butter))
• 2-3 Tbsp coconut aminos ((or half as much tamari))
• 1 Tbsp maple syrup
• 1 Tbsp lime juice
• 1-2 tsp chili garlic sauce ((optional // or sub red pepper flakes to taste))
• Lime wedges
• Thinly sliced green onion
• Freshly chopped cilantro
• Chopped peanuts