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Pasta with tofu

This Japanese-style pasta and tofu dish is easy to make, healthy and vegan. I used red lentil pasta so it’s gluten-free and low-carb too. Served with a crispy salad you’ll have a yummy & filling meal.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 1 people
Cuisine: Fusion, Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g pasta of your choice
  • 100 g firm tofu
  • 2 sprigs of spring onions
  • ½ chilli pepper
  • ½ red pepper or 100g green beans
  • 1 tsp sesame oil
  • 1 Tbsp Kikkoman soya sauce
  • 1 tsp sesame seeds
  • 1 tsp runny honey
  • 1 Tbsp chopped coriander leaves
  • Spring onion slices to garnish
  • Lime juice to serve

Method
 

  1. Cook the pasta according to the instructions on the packet and drain.
  2. Meanwhile, cut the tofu into small cubes, slice the spring onions, chilli and red pepper.
  3. Heat a spoonful of vegetable oil in wok and brown the tofu on all sides, then transfer them to a plate.
  4. Heat the sesame oil in the wok and stir-fry the chilli, spring onions and pepper/beans for a minute, then add the soya sauce and sesame seeds. Cook for a couple of minutes, the add the honey and tofu. Stir-fry for another minute or so, then add the pasta and coriander leaves. Stir gently to combine.
  5. Serve warm, garnished with spring onion slices and a squeeze of lime juice.