Adapted from: Kelsey Preciado
Serves: 3-4
Prep time: 15 minutes
Rest time: 30 minutes
Cook time: 45 minutes
Ingredients:
1 block of tofu
1 large spaghetti squash
olive oil
salt & pepper
75 ml (1/3 cup) soy sauce (I used reduced salt) or GF tamari
3 garlic cloves, minced
1 tbsp sugar or coconut sugar
2 tsp fresh ginger, minced or grated
1 onion, diced
2 celery stalks, sliced thin
200 g (2 cups) coleslaw mix (shredded cabbage & carrots)
Full disclaimer: I forgot the taste of traditional chow mein because this is my go-to recipe. Therefore, I can only offer this recipe as a yummy concoction of ingredients that resembles traditional chow mein. The major difference is use of spaghetti squash instead of stir-fry noodles. The squash offers a different texture, and perfectly absorbs the flavours of the dish making one forget they are, in fact, eating squash.
I really like this recipe. I'm convinced God designed the soy-ginger-garlic combo, which makes this dish a hit. And hey! If this is your first time cooking spaghetti squash as noodles, you are in for a mind-blowing experience! You may walk away wishing to substitute every noodle dish with spaghetti squash (hint: it is perfect with a bolognese sauce).
The longer the spaghetti squash is soaking in its sauce, the better it will absorb flavours. If you follow my 'hacked' steps, it should be the perfect amount of time to soak flavours in time to serve immediately after cooking.
The chow mein makes for excellent leftovers! Work lunches, anyone?
Purchasing and storing ginger (pro tip edition):
Skip purchasing ground ginger. I promise, you won't regret it. Even my baking utilises fresh ginger.
Okay, so now you have a massive fresh ginger root. Freeze it in a sealed ziplock bag (rubber-band it for extra safety). It will store for 1 year+ just fine! Avoid storing ginger at room temperature or in the fridge if you do not use it often. Otherwise, depending on your climate, it will mould or dry out.
Your recipe calls for "an inch" or "a tbsp" of ginger? Pull your ginger out of the freezer up to five minutes before using it.
If the recipe calls for minced ginger, use a sharp kitchen knife (which you have, right!?!?) to slice off desired amount. Mincing works best if the ginger has had a few minutes at room temperature to soften slightly.
If the recipe calls for grated ginger, just pluck the whole ginger root up and grate it. When measuring your grated ginger, be sure not to pack it down when measuring as it will resemble very wet snow and it will compact in size making your dish very gingery.
Here are a few photos of the spaghetti squash process if it is new for you:
Ingredients:
1 block of tofu
1 large spaghetti squash
olive oil
salt & pepper
75 ml (1/3 cup) soy sauce (I used reduced salt) or GF tamari
3 garlic cloves, minced
1 tbsp sugar or coconut sugar
2 tsp fresh ginger, minced or grated
1 onion, diced
2 celery stalks, sliced thin
200 g (2 cups) coleslaw mix (shredded cabbage & carrots)
Directions:
1. In a medium bowl, soak chopped tofu in the soy sauce for 30 minutes. (It's okay if not all of the tofu is submerged. However, the more, the flavourful).
2. Meanwhile, preheat the oven to 200 C / 400 F. Cut a spaghetti squash lengthwise in half and scoop out the seeds.
3. Drizzle the squash flesh with a little olive oil, salt, and pepper.
2. Meanwhile, preheat the oven to 200 C / 400 F. Cut a spaghetti squash lengthwise in half and scoop out the seeds.
3. Drizzle the squash flesh with a little olive oil, salt, and pepper.
4. On a baking sheet lined with parchment paper, place the squash upside down. Bake until flesh is tender to scoop with a fork (20-40 minutes).
5. Heat a large skillet on med-high with olive oil or vegetable oil.
5. Heat a large skillet on med-high with olive oil or vegetable oil.
6. Leave the soy sauce in the bowl and, with tongs, carefully add tofu to the heated pan. Cook, rotating the cubes, until tofu is brown and crispy (3 rotations in 10-15 minutes).
7. Meanwhile, to the bowl of soy sauce, add garlic, sugar, ginger, and pepper. Add the cooked tofu. Set aside.
8. When squash has cooled enough to safely touch, scoop out the noodle flesh, add to the sauce bowl, coat evenly, and set aside.
9. To the skillet, heat olive oil over medium high heat. Add onion and celery, cooking until tender and browning slightly (4-6 minutes).
10. Stir in cabbage and carrot mix and cook until just tender, then add the spaghetti squash mix and stir until everything is coated and heated through. Serve and enjoy!
7. Meanwhile, to the bowl of soy sauce, add garlic, sugar, ginger, and pepper. Add the cooked tofu. Set aside.
8. When squash has cooled enough to safely touch, scoop out the noodle flesh, add to the sauce bowl, coat evenly, and set aside.
9. To the skillet, heat olive oil over medium high heat. Add onion and celery, cooking until tender and browning slightly (4-6 minutes).
10. Stir in cabbage and carrot mix and cook until just tender, then add the spaghetti squash mix and stir until everything is coated and heated through. Serve and enjoy!
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