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Ingredients
US|METRIC
2 SERVINGS
- 1/2 lb. 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 cups vegetables (I used broccoli and carrot slaw mix)
- salt
- black pepper
- canola oil (for shallow frying tofu)
- 1/4 cup peanuts (roasted, rough chopped)
- 1 lime (sliced to wedges)
- 4 Tbsp. cilantro
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium1660mg69% |
| Potassium1250mg36% |
| Protein23g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate77g26% |
| Dietary Fiber10g40% |
| Sugars7g |
| Vitamin A140% |
| Vitamin C70% |
| Calcium50% |
| Iron50% |
* 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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