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Ingredients
US|METRIC
4 SERVINGS
- 1 spaghetti squash (small, 1.5 to 2 pounds)
- 1 lemon
- 1 1/2 Tbsp. mirin (rice wine vinegar)
- 1 1/2 Tbsp. fish sauce (I used a gluten-free teriyaki sauce)
- 1/2 jalapeno (minced)
- 1 Tbsp. water
- 1 Tbsp. grape seed oil
- 3 cups mustard greens (thinly sliced, or any other leafy green)
- 1 container extra firm tofu (14 oz., cut into 1/4-inch cubes)
- 4 large eggs (whisked)
- peanuts (chopped)
- cucumber (chopped)
- pea shoots
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol210mg70% |
| Sodium660mg28% |
| Potassium720mg21% |
| Protein14g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A100% |
| Vitamin C100% |
| Calcium20% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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