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Butternut Squash Noodles with Curry Peanut Sauce

www.carascravings.com

1/4 cup unsweetened coconut milk beverage (from a carton; not light coconut milk)
2 tablespoons all-natural peanut butter
1 tablespoon tomato paste
3 tablespoons water
1 tablespoon reduced sodium soy sauce
2-3 teaspoons chili-garlic paste
juice of 1/2 lime
1/2 teaspoon ground ginger
1 teaspoon curry powder
1 clove of garlic
1 packet of Truvia, or other sweetener, to taste
2 tablespoons raisins
2 tablespoons shredded unsweetened coconut
fresh chopped cilantro and/or mint, for garnish

Preheat oven to 475ºF. Spray a baking dish with nonstick cooking spray and arrange the cubed tofu in a single layer. Lightly spray the tofu with cooking spray. Bake for 25-30 minutes, turning occasionally, until browned on all sides.

Meanwhile, grate long, thin strips of butternut squash using a vegetable peeler. Set aside until tofu and sauce are finished.

To make the sauce, combine  coconut milk, peanut butter, tomato paste, water, soy sauce, chili-garlic paste, lime juice, lime juice, garlic, ginger and curry powder in a blender. Process until smooth.

Place 1/4 cup water, squash, and raisins in a large, nonstick saute pan. Turn heat to high, cover, and steam for 3-4 minutes, until squash is just tender. Remove cover and stir in sauce and tofu. Cook for 1-2 more minutes, stirring, until heated through. Divide among serving bowls and garnish with coconut, mint, and cilantro.

*To press tofu, remove the block of tofu from the packaging and wrap in a clean dishtowel. Put this on a plate,and place another plate on top. Put a heavy object or two (like a jar of roasted peppers, or whatever's in your fridge!) and refrigerate. Let sit overnight, or just during the day before you plan to cook the tofu.

Nutrition Facts
Servings Per Recipe: 2
Amount Per Serving
Calories 335.5
Total Fat 16.7 g
Saturated Fat 5.1 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 585.7 mg
Potassium 692.1 mg
Total Carbohydrate 39.1 g
Dietary Fiber 6.1 g
Sugars 12.6 g
Protein 14.6 g
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