Tahini-Miso Spaghetti Squash Noodles with Crispy Sesame Tofu
I just rediscovered a very old recipe from Smitten Kitchen that I was SO into when I first started cooking a lot of my own plant-based meals (if you know you know - she is *the* OG food blogger). This tahini-miso sauce is based on that recipe, and it is so insanely delicious that I could slurp it down with a straw.
Actually, both of the main components of this recipe are borrowed. I discovered this tofu method from Bon Appetit a few months back and it has honestly been a game changer. As much as I adore my crispy tofu cubes, this method leads to these satisfying, salty, creamy chunks of tofu that just add so much flavour to noodles, rice and pretty much any “bowl” recipe. We are big tofu lovers in this house so this one has become I staple. I changed it from the original recipe to use tahini instead of peanut butter, but I’ve also made it with the latter and with almond butter as well. You really can’t go wrong!
For this recipe, I had a spaghetti squash lying around and decided to use it to make the “noodles”. I obviously love a classic noodle so you could definitely substitute, but I found the spaghetti squash added a nice texture and flavour here without weighing down the dish. After a quick search online, I found that actually cutting a spaghetti squash along the width into 1-inch “rings” makes for more long, noodle-like strands. It worked well! I found them to be less mushy than when I typically cook it.
The combination of spaghetti squash noodles, the creamy, zippy tahini sauce and the crispy sesame tofu here is just DIVINE. I added roasted broccoli and purple cabbage here too for some veg, but you could use whichever veggies you love and have on hand! Enjoy :)
Tahini-Miso Spaghetti Squash Noodles with Crispy Sesame Tofu
Ingredients
1 medium spaghetti squash, sliced on the width into 1-inch rings
1 head of broccoli, chopped into small florets
1/2 head of purple cabbage, sliced into 1/2 inch strands
2 tbsp + 1 tbsp avocado or melted coconut oil
1/2 tsp garlic powder
Salt and pepper
1 block of extra-firm tofu, drained
6 tbsp rice vinegar, divided
6 tbsp smooth tahini, divided
2 tbsp tamari or soy sauce
2 tbsp maple syrup, divided
1 tbsp sesame seeds
2 tbsp white miso
1 tbsp sesame oil
2 tsp minced ginger
1 clove of garlic
Water to thin if needed
Method
Preheat your oven to 400 degrees and line 2 baking sheets. Slice your tofu block evenly in half lengthwise and place the pieces on one half of a clean tea towel. Cover it with the other half and place something heavy on top (like a cast iron pan) to remove moisture from the tofu (this is what gets it crispy!) Leave the tofu like this for at least 15 minutes or up to one hour.
Place your spaghetti squash “rings” on one baking sheet and sprinkle with salt. On the other sheet, toss your broccoli florets and cabbage with 2 tbsp oil, 1/2 tsp garlic powder and lots of salt and pepper. Place both sheets in the oven and roast for 30-40 minutes, or until the squash is slightly tender and the vegetables are browned. Set aside.
To make the tofu, heat your remaining 1 tbsp of oil in a large skillet over medium-high heat. Tear your drained tofu blocks into large pieces (1-2 inches each) and add them to the oiled skillet, then sprinkle with salt. Let the tofu pieces cook until browned on one side, about 3-4 minutes, then flip them to brown on the other side. Do this a few more times to try and get all the edges cooked. You want to end up with very crispy, golden brown tofu chunks.
In a jar or bowl, whisk together 3 tbsp rice vinegar, 3 tbsp tahini, 2 tbsp tamari and 1 tbsp of the maple syrup until combined (it’s okay if it isn’t completely smooth). In your skillet, turn the heat down to low and push the tofu pieces to one side. Pour the sauce mixture to the other side of the pan and stir for a minute until it starts to thicken. Now add your tofu back in and stir it around to coat it in the sauce. Sprinkle in 1 tbsp of sesame seeds. Once the pieces are coated in sauce and browned, remove from the heat.
To make the tahini-miso sauce, place your remaining 3 tbsp rice vinegar, 3 tbsp tahini and 1 tbsp of the maple syrup with the miso, sesame oil, garlic and ginger in a blender. Blend until smooth, adding 1-2 tbsp of water to thin it out as needed. It should be pourable but slightly thick. Set aside.
To assemble, shred your cooked and cooled spaghetti squash into “strands” by peeling the skin off the squash rings and using your hands or a fork to separate the noodles. Toss them with the prepared tahini-miso sauce that you blended until they are fully coated. Serve topped with the roasted veggies and the crispy sesame tofu. Add a squeeze of lime and some chopped cilantro if desired!
Serves 4
