Vegan Tofu Pad Thai

Ingredients

• 3-4 C cooked spaghetti squash (or 1 large squash, 2 small squash)
• 1 container extra firm tofu, cut into 1/2" cubes
• 2 T low sodium soy sauce
• 1 T teriyaki sauce
• 2 T rice vinegar
• 1/4 C vegetable broth
• 2 T peanut butter (creamy or crunchy, either works great!)
• 2 T canola oil (or olive oil or peanut oil or coconut oil, they all will do)
• 1 T Sriracha 
• 1 T garlic chili sauce (omit if you don't like too much heat and replace with 1/2 more T Sriracha)
• Juice from one lime
• 4-8 cloves garlic, minced, depending on how garlicky you like things
• 1/2  container silken tofu
• 1 C shredded carrots
• 2-4 green onions, chopped
• 1/2 C fresh cilantro
• Slices of lime
• 1/4 C chopped peanuts

Directions

1. Cook your spaghetti squash (you can do this hours or even a couple days in advance). If you haven't ever cooked spaghetti squash, here are some really great instructions from Whole Foods!
2. Combine half of minced garlic, juice from lime, 1 T soy sauce, and 1 T teriyaki sauce in a plastic bag to make marinade. 15-30 minutes (NO LONGER! I've learned that marinading tofu isn't at all like marinading meat) before you're ready to prepare your meal, put the extra firm tofu into the bag with the marinade.
3. Mix together 1 T rice vinegar, vegetable broth, peanut butter, Sriracha, and garlic chili sauce and set aside.
4. Put canola oil into a large frying pan or wok on medium heat. Add carrots and garlic and cook until soft, about 2 minutes. 
5. Remove extra firm tofu from marinade and put into pan. Cook until at least heated through.
6. Turn up heat to medium high and make an empty spot in the middle of the pan. Add silken tofu and scramble for 4-6 minutes.
7. Add cilantro and green onions (save some to use as garnish), spaghetti squash, and peanut butter mixture. Cook until simmering. 
8. Serve and garnish with peanuts, green onions, cilantro, and a wedge of lime.
9. Drink with a nice fruity white wine!