Author: Suresh Dhamothiran

Name: Squash Tofu Bowls
Yield: 4
Ingredients: 1 spaghetti squash, (1-1.5kg) halved lengthwise and seeded; 70g smooth natural peanut butter, stirred well; 60ml reduced-salt soya sauce; 1 tbsp rice vinegar; 2 tsp maple syrup; 4 spring onions, thinly sliced; 2 peppers (1 red, 1 yellow), quartered lengthwise, seeded and sliced crosswise; 2 small carrots (about 100g), peeled and shaved into thin strands; 2 cucumbers, thinly sliced into rounds; 200g extra-firm tofu, cut into thin strips; 1½ tbsp toasted sesame seeds (white, black or a combo)

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