Tagliatelle with tofu crumbles

Craving some restaurant style Chinese bowl, then here is some inspiration for dinner tonight! My MIL is an amazing cook and she rated this a 10/10 so this is a must-try!

Inspiration for this dish was from @vegan_govegan and the original dish was made by @woon.heng. I tweaked it by using a different sauce.

You will need:

• Tagliatelle pasta.
• Tofu.
• Mushrooms.
• Spring onions.
• Pak Choy/spinach.
• Red pepper flakes.
• Red onions.
• Garlic.

For the sauce:

• Maple syrup or Agave.
• Soy sauce.
• Rice vinegar.
• Sesame oil.
• Chopped garlic.
• Chopped ginger.
• Chilli garlic sauce (optional)
• Cornstarch+ water (to thicken)

How to make:

• Mix all the ingredients for the sauce and keep aside.
• Cook tagliatelle al dente.
• Steam the Pak Choy/ spinach with salt and pepper. (I used the pasta water to steam the pak Choy to avoid water wastage)
• Drain, pat dry and mash the tofu into crumbles. Put on a non stick heated pan and fry until lightly brown. Then add a tsp of oil and cook until chewy.
• In another pan, fry the mushrooms and add to the tofu pan.
• Add garlic and onion to the mushroom and tofu mix and fry until fragrant.
• Add sauce to this mix and cook- you can either cook it until the sauce is absorbed by the tofu or leave it a little saucy according to your preference.
• Serve in a bowl and garnish with spring onions and red pepper flakes.

Tip: you can add a chicken/beef broth to it to make it a noodle soup. This would be ideal for kids.

Let me know when you try it!

XoXo 

ZeeyaJ