So last week I was delivered a basket of dry goods, a recipe card and a $50 Metro Gift Card to check out Metro’s Harvest from Home program. It’s a program that proudly supports our local farmers (more than 100 farms) in Ontario, a sure-fire way to bring us our freshest produce!
Truthfully, before I received this opportunity to check out Metro, I had no idea they had such a program in place. So once again I’m highly impressed that the store puts so much in to sponsoring our local growers and communities, in short, our economy.
So the girls and I went to Metro, picked out a nice spaghetti squash, some other veggies and tofu, followed the recipe card and (the best part) got to spend some girl time making a wholesome healthy dinner to share together.
The meal itself was pretty easy to make, a lot easier than I thought it would be. The last time I cooked with spaghetti squash, I didn't have too good of an experience, but I'm glad I tried it again, because it wasn't bad. The meal turned out great and the flavors of all the ingredients worked perfect together!
Spaghetti Squash Tofu
Serves 4
Ingredients
1 Ontario grown spaghetti squash, about 4½ lb.
4 Tbsp. tomato paste
1/2 cup cold water
6 Tbsp. Irresistibles Delicato olive oil
1/2 Ontario grown onion, chopped
10 oz. silken tofu, cut in 1-in. cubes
1 tsp. hot pepper paste
4 Tbsp. oyster sauce
2 Tbsp. sugar
2 Tbsp. white vinegar
1 tsp. salt
4 fresh Ontario garlic cloves, chopped
1/2 cup fresh Ontario grown green onions, chopped
Directions
Split squash lengthways.
Remove seeds. Cover with plastic wrap and microwave at high for 8 minutes. Cool and set aside.
In a bowl, thin tomato paste in cold water. Set aside.
In a wok, heat oil over high heat and cook onion for 2 – 3 minutes.
Add tofu and brown over medium heat.
Add thinned tomato paste, hot pepper paste, oyster sauce, sugar, white vinegar, salt and garlic.
Bring to a boil over medium-high heat.
With a fork, scrape squash into strands and add to the wok.
Cook “spaghetti” for 1 – 2 minutes or until glassy, tossing strands with a fork or chopsticks.
Sprinkle with green onions and serve.
Remove seeds. Cover with plastic wrap and microwave at high for 8 minutes. Cool and set aside.
In a bowl, thin tomato paste in cold water. Set aside.
In a wok, heat oil over high heat and cook onion for 2 – 3 minutes.
Add tofu and brown over medium heat.
Add thinned tomato paste, hot pepper paste, oyster sauce, sugar, white vinegar, salt and garlic.
Bring to a boil over medium-high heat.
With a fork, scrape squash into strands and add to the wok.
Cook “spaghetti” for 1 – 2 minutes or until glassy, tossing strands with a fork or chopsticks.
Sprinkle with green onions and serve.
Disclosure: All opinions are my own. I received the above mentioned products at no cost for the purpose of this review. No other compensation was received.
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