Tofu and Mushroom Rigatoni
This pasta recipe is inspired by both Italian and Asian cuisines. Add rigatoni to a sauce made from a mixture of mushrooms that have been chopped and cooked for a long time for maximum flavour, as well as golden tofu with a hint of garlic and soy sauce. Add a touch of green using peas, […]
Ingredients
- 1/2 lb (225 g) white mushrooms, chopped
- 3 tbsp (45 ml) vegetable oil
- 1 lb (450 g) firm tofu, patted dry and crumbled
- 2 garlic cloves, chopped
- 3 tbsp (45 ml) tomato paste
- 1 1/2 cups (375 ml) mushroom or vegetable broth
- 1/4 cup (60 ml) low-sodium soy sauce
- 1/2 tsp (2.5 ml) sambal oelek, or more to taste
- 1 lb (450 g) rigatoni
- 1 cup (150 g) frozen green peas
- 3/4 lb (340 g) bok choy, thinly sliced
- 1 cup (35 g) cilantro leaves and stems, finely chopped
- 3 tbsp roasted sesame seeds, plus more for serving
Instructions
- In a large skillet over medium-high heat, brown the mushrooms in 2 tbsp (30 ml) of the oil for 8 minutes. Add the tofu and remaining oil. Continue to cook for 8 minutes or until golden, stirring often (see note). Add more oil as needed. Season with salt and pepper.
- Add the garlic and tomato paste to the skillet. Cook for 2 minutes while stirring. Add the broth, soy sauce and sambal oelek. Bring to a boil. Simmer for 5 minutes or until the sauce thickens slightly.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until very al dente. Set aside ½ cup (125 ml) of the cooking water. Add the peas to the pot and continue to cook for 1 minute. Drain. Return the pasta and peas to the pot.
- Pour the tofu sauce into the pot of pasta. Add the bok choy, cilantro and sesame seeds. Mix well to coat the pasta with the sauce. Add the reserved pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
- Serve the pasta in shallow bowls. Sprinkle with more sesame seeds. Serve immediately.
This pasta recipe is inspired by both Italian and Asian cuisines. Add rigatoni to a sauce made from a mixture of mushrooms that have been chopped and cooked for a long time for maximum flavour, as well as golden tofu with a hint of garlic and soy sauce. Add a touch of green using peas, bok choy and cilantro, and you’ve got a hearty weeknight dinner.