Crispy Tofu with Creamy Coconut Pasta
Ingredients
Coconut pasta
- 2 cups pasta of choice
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tin coconut milk
- 1/2 tsp salt
- 1 tbsp nutritional yeast
- 1 tbsp cornstarch
- 1 cup kale, de-stemmed and chopped
Crispy tofu
- 2 tbsp olive oil
- 1 10-oz block extra firm tofu
- 1/2 cup cornstarch
- 1 tbsp tamari
- 1 tsp maple syrup
- 1 tsp hot sauce
Preparation
Coconut pasta
Cook the pasta according to instructions on packaging
Meanwhile, heat the olive oil in a large frying pan and cook the garlic for 2-3 minutes, until fragrant
Add the kale and cook for 2-3 minutes until slightly wilted
Add the coconut milk, salt, nutritional yeast, the cooked pasta, and cornstarch
Stir until the sauce thickens
Crispy tofu
Cut the tofu into cubes
Heat the olive oil in a frying pan
Dip the tofu cubes in the cornstarch, then transfer to the frying pan and cook for around 10 minutes, rotating frequently, until golden and crispy on all sides
Add the tamari, maple syrup and hot sauce and stir the tofu cubes to combine with the sauce
Serving
Serve the crispy tofu on top of the coconut pasta
