You are here

GF Japanese Ginger ‘Noodle’ Bowls

By Camilla Saulsbury

GF Japanese Ginger ‘Noodle’ Bowls

Japanese Ginger ‘Noodle’ Bowls

page 226, The Complete Coconut Cookbook by Camilla Saulsbury


This aromatic one-bowl dinner features a classic combination of Japanese flavors, but the spicy, ginger-infused sauce is what sets the dish apart.

Makes 4 servings

1        spaghetti squash                 1
         (about 2 lbs/1 kg)               

2 tbsp   minced gingerroot            30 mL

1 tbsp   coconut sugar                15 mL

112 cups coconut water              375 mL

14 cup   liquid coconut amino acids   60 mL

2 tsp    Asian chile-garlic sauce     10 mL

2 cups   thinly sliced onions        500 mL

8 oz     firm or extra-firm tofu, cut 250 g
         into 12-inch (1 cm) cubes       

1 tbsp   virgin coconut oil           15 mL

         Fine sea salt and freshly
         ground black pepper

14 cup   thinly sliced green onions   60 mL

 

Pierce squash all over with a fork. Place on a paper towel in the microwave. Microwave on Medium-High (70%) for 13 to 15 minutes or until soft. Let cool for 5 to 10 minutes.

Meanwhile, in a small saucepan, whisk together ginger, coconut sugar, coconut water, amino acids and chile-garlic sauce. Bring to a boil over medium-high heat. Add onions, reduce heat and simmer, stirring occasionally, for 5 to 7 minutes or until softened. Add tofu and cook, stirring, for 1 to 2 minutes or until heated through.

Cut squash in half, remove seeds and scoop out pulp. Transfer pulp to a bowl and, using a fork, rake into strands. Add coconut oil and toss to coat. Season to taste with salt and pepper.

Divide squash among four bowls and top with tofu mixture. Sprinkle with green onions.

 

Tips

The spaghetti squash can also be prepared in the oven. Preheat oven to 325°F (160°C) and lightly spray a small rimmed baking sheet with nonstick cooking spray (preferably olive oil). Cut squash in half lengthwise and remove seeds. Place squash, cut side down, on prepared baking sheet and bake for 35 to 40 minutes or until a knife is easily inserted. Let cool for 5 to 10 minutes, then scoop out pulp and continue with step 3.

An equal amount of gluten-free soy sauce can be used in place of the liquid amino acids.