Vietnamese Style Lemongrass Tofu Spaghetti Squash Bowl w/ Peanut Sauce

One of my new favourite dishes learned and inspired from @halfbakedharvest but with a vegetarian twist! This dish will light up your world with the tangy, spicy and nutty flavours complimenting each other in just the right way!

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Serves: 2-3

Prep Time: 5 min

Cook Time: 15 min

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Mise En Place: 

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• 2 Tbsp Lemongrass Chopped

• 2 Tbsp Fresh Ginger Grated

• 2 Tbsp Honey

• 2 Tbsp Soy Sauce

• 2 Cloves Garlic

• 3 Tbsp Sesame Oil

• 1 Tsp Fish Sauce (Optional)

• 1 cup Tofu Cubed

• 1 medium spaghetti squash

• 2 Cups Cabbage (Green or Purple)

• 2 Cups Mushrooms (of your choice! I use Cremini)

• Chopped Peanuts

• Chopped thai red chile peppers to top (see below for heat warning!)

• Shredded Carrots (optional)

• Thai Basil (optional)

• Green onions to top

• 1 Tsp more Chopped Lemongrass to top

• Sesame Seeds to top

• 1 ounce canned coconut milk

• 3/4 Cups Peanut Butter

• 1/4 Cups Brown Sugar

• 2 Tbsp Soy Sauce

• 1 Tbsp Curry Paste or Powder 

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How To Make: 

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• 1. Preheat oven to 400*

• 2. Whisk together lemongrass, ginger, honey, soy sauce, garlic and fish sauce (optional)

• 3. Roast spaghetti squash with oil, salt + pepper

• 4. Add sesame oil to a large skillet and add cabbage and mushrooms-- cook until caramelized and transfer to a bowl with salt+ pepper

• 5. Make Peanut Sauce by adding coconut milk, peanut butter, brown sugar, soy sauce, curry paste or powder into a medium sized pot-- cook on medium to low boil and stir until peanut butter has dissolved

• 6. Place Tofu in a bowl with corn starch and shake bowl to cover tofu cubes-- add tofu to a hot skillet with oil and cook until golden brown (turn on each side for golden colour)

  • Add lemongrass marinade to cook off heat (caramelize the tofu)​

• 7. Take out the spaghetti squash from oven and fork out the spaghetti squash creating noodle like strings

• Plate squash, cabbage, mushrooms, tofu and top with thai red chilli, green onions, crushed peanuts, sesame seeds, chopped lemongrass and thai basil and shredded carrots (optional)

• 9. Drizzle the peanut sauce overtop

• 10. Serve, mix and enjoy!

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