Crispy Tofu with Coconut Pasta
Ingredients
Coconut pasta
- 2 cups pasta of choice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 tin coconut milk
- 1/2 teaspoon salt
- 1 tablespoon nutritional yeast
- 1 tablespoon cornstarch
- 1 cup kale, de-stemmed and chopped
Crispy tofu
- 2 tablespoons olive oil
- 1 10-oz block extra firm tofu
- 1/2 cup cornstarch
- 1 tablespoon tamari
- 1 teaspoon maple syrup
- 1 teaspoon 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 coconut milk, salt, nutritional yeast, cooked pasta, cornstarch, and kale; stir until the sauce thickens.
Crispy tofu
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; stir the tofu cubes to combine with the sauce.
Assembly
Combine the crispy tofu with the coconut pasta and serve.
