Spaghetti Squash Lo Mein

Vegetable spaghetti squash Lo Mein with crispy tofu and a flavorful savoury lo mein sauce!

Hello-Lo-Mein!! 

I bet you guessed it! A bowl of perfectly cooked spaghetti squash must be followed by a recipe to use it. I did not disappoint you! ;)

Seriously, If you ever wonder what is the best thing to eat when summer sun still shining and fall has started showing glimpse every other day... I would say, Spaghetti Squash Lo Mein is the best of both seasons! California never declares full fall-winter season... so I like to enjoy any glimpse of cold breeze I get here...

Light, gluten free, and low-carb Spaghetti Squash noodles soaked in savory lo mein sauce.. with added crunch of broccoli-carrot slaw, crispy tofu... all in one bowl. This sounds like a winner summer-fall vegetarian dinner! Isn't it?

Specially, if you were planning to try cooking squash noodles from my earlier post this week... Then, now, you can use those noodles for homemade Lo Mein dinner. :)

I was thinking to share my lo mein recipe since long.. When I decided to put a low-carb twist on it, I decided to use fresh seasonal noodles.  I must say, se...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 2-3 Servings Serves: 3
Notes: No. of servings depends on serving size.

Ingredients

    Spaghetti Squash Lo Mein

  • 1/2 lbs 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 Cup Mix Vegetables (I used broccoli and carrot slaw mix)
  • Salt and Black Pepper
  • Canola Oil (for shallow frying tofu)
  • for serving/garnish

  • 1/4 Cup Peanuts (roasted, rough chopped)
  • 1 Lime (sliced to wedges)
  • 3-4 tbsp Cilantro

Directions

  • 1. In a wok, heat few tbsp of oil. Season tofu with salt and pepper. Add to pan and fry until crisp from all sides. (2-3 minutes each side) Drain on paper towel. Set aside.
    Additional Notes:
    Cook and shred spaghetti squash. If new to cooking squash, please follow recipe in notes.
  • 2. Discard most oil from wok, leaving behind a tsp. Add sliced veggies and saute for 1-2 minutes until just crisp tender.
  • 3. Mix corn starch with water. Add all sauce ingredients and mix well. Add to the veggies. When sauce start to boil, add spaghetti squash noodles. Toss to coat noodles in sauce. Add fried tofu and remove from heat. Taste and adjust salt and black pepper.
  • 4. Garnish with chopped cilantro, and chopped peanuts. Serve lime wedges on side to add per taste. Serve and enjoy!

Savita's Notes:

*For the simplicity of this recipe, I have not included squash cooking time in recipe. Please follow below link to cook spaghetti squash or use gluten free noodles of your choice.

How to cook perfect spaghetti squash

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