This DE-lish dish has the most amazing SunButter and Sesame sauce made with Lime Juice, Tamari, Chinese 5 Spice and other wonderfully tasty elements, giving the entire plate a robust, smooth and savory flavor. Just a little bit of sweetness though, using Ginger and a lower glycemic load sweetener; Agave.
What’s in it?
I would say that Baby Bok Choy is a super food of sorts, and definitely one of my favorite ‘greens’. It’s an excellent source of Vitamins A, C, and K, and even Omega-3 and Omega-6 fatty acids. These fatty acids are important components of cell membranes and are precursors to many other substances in the body such as those involved with regulating blood pressure and inflammatory responses. Oh, and guess what else Baby Bok Choy has? Protein. Yup, it sure does. Though, we’re getting a ton of that with the sautéed Tofu, aren’t we?
And, what the heck is Chinese 5 Spice, right? Well, it’s nothing fancy actually. Just some fennel, star anise, cloves, cinnamon, and pepper. Most of those we have over the stove already, but if you don’t and you don’t feel like buying them all to make just one thing, there is a solution. It comes pre-made in one little cute jar from several companies. This one is my favorite though.
Okay, okay… Let’s get to it.
On your mark, get set, Prep!
The very first thing to do for this awesome dinner is to prepare your Tofu, and you’ll need to do this at least 20 minutes ahead of time (though I typically do it in the morning real quick, if I know I’m having tofu for dinner). By that, I mean get it good and drained of the packaging water. Don’t know what I’m talking about? We gotcha covered. Take a brief detour here and I’ll tell you how.
The prep being done a little while ago, the tofu is ready to go, so now we make the sauce for the marinade and the final dish. You can do this earlier in the day as well, if you’d like your tofu to marinate a bit longer.
To make the SunButter and Sesame sauce, whisk together Sesame Oil, Tamari, Lime Juice, SunButter, Agave, Ginger, Garlic, salt, and Chinese 5 Spice Powder. Place the sliced tofu in a shallow glass dish with a lid, or a quart-sized Ziplock Bag, and add 1/4 cup of the sauce. If using a baggie, zip it shut with air in it, shake it around to coat the tofu, then re-open the bag to press the air out and re-seal. If it’s a shallow glass dish, place the tofu in the bottom, add the 1/4 cup of sauce, replace the lid, and shake it around ensuring the surfaces of the tofu are covered. Set aside.
The Actual Active Part..
This is a very large spaghetti squash, but that’s because I plan to use it in another recipe too. Preheat your oven to 425F and slice up the spaghetti squash into rings while you wait. Remove the pulp and seeds, and salt & pepper to taste. I do not use oil on mine (though you might see that many people do), but I see no reason for it and it doesn’t change the final product. I also use a silicone baking mat instead of foil because 1. virtually nothing sticks to it, and 2. aluminum foil has been linked to several unsavory health conditions including cancer and Alzheimers Disease. So, if you’re looking to make a small change to improve your health, I’d recommend picking a couple up. You can make an easy order on Amazon here. I’ll get something like 5 cents if you do.. shrug.
Bake for 35 minutes for one around this size, but if it is smaller start checking on it around 25 minutes. You’ll know that it’s done if when you lightly ‘fork’ the rings (using a fork to scrape the inner sides of the rings, from the peel side to the inner side of the ring), you are able to separate the ‘spaghetti strands’ without resistance. TIP: Unless I am making Spaghetti Squash Boats of some sort, I always cut the squash into rings. This prevents the squash from being too saturated with its own water as it cooks. I find that it makes for a more ‘solid’ or ‘crisp’ spaghetti strand more similar to pasta spaghetti, if I do it this way. Both ways work just fine though, so do whatever suits you.
While you’re waiting on the spaghetti squash to cook, wash and chop the ends off of the Baby Bok Choy. Place the edible parts in a large bowl. Add 1 TB of Sesame Oil and salt & pepper to taste, and toss it around to coat the leaves. Set aside.
Heat 1 TB of Sesame Oil in a shallow pan on medium-high for about 2 minutes so that it may reach a good heat. Add the slices of tofu to the pan and allow them to cook until a nice crisp is formed on the bottom side. Pour any remaining SunButter and Sesame sauce from the container on top of the tofu. You can gently lift the tofu and check to see how it’s doing after about 5 minutes, and then more frequently after that until you get the texture that you like best. Flip them and cook on the other side until it browns and crisps. Tofu is very easy to cut. You don’t even need a knife. Using your spatula, begin to cut each large piece into smaller squares. I’d say you should get about 16 squares out of each. When they are all cut up, continue to cook while stirring and flipping every couple of minutes. They should be good to go after around 5 minutes of that.
Turn the heat down to medium-low and add the Baby Bok Choy. To ensure that the whole meal is a nice, lovely warm temperature, add as much spaghetti squash as you would like to the pan. This is just to heat it back up, but the meal is ready to go once you see the Bok Choy leaves beginning to wilt.
We’re ready to eat!
Go ahead and plate the food. Drizzle the SunButter and Sesame sauce over top, one spoonful at a time. Chop up some green onions, sprinkle on top, and Voila! Enjoy this supremely tasty, extremely healthy dinner and drop us a comment to let us know what you thought!
Some of the tools of the trade:
Savory SunButter & Sesame Sauce on Spaghetti Squash, Baby Bok Choy, and Pan-seared Tofu
For The Meal:
For Sauce (and Marinade)
At least 20 minutes prior to starting:
For the sauce:
For the rest: