Coconut Pasta with Peas and Crispy Tofu
Ingredients
Crispy tofu
- 1 10-oz block tofu, cubed
- 1/3 cup cornstarch
- Oil for frying
- 2 tbsp tamari
Coconut pasta
- 2 1/2 cups pasta of choice
- 2 cloves garlic, minced
- 1/2 cup coconut milk
- 2 tbsp nutritional yeast
- 1/2 cup green peas
- 1/2 tsp salt, or to taste
Preparation
Dip the tofu cubes in the cornstarch to coat on each side.
Heat the olive oil in a skillet and cook the tofu for around 15 minutes, rotating frequently, until golden brown on each side.
Add the tamari and continue rotating the tofu cubes until fully coated.
Cook the pasta according to packaging instructions.
Meanwhile, cook the garlic in a non-stick frying pan until fragrant.
Add the coconut milk and nutritional yeast to the pan and stir to combine.
Add the green peas and salt to the sauce.
Drain the pasta and combine with the sauce, also adding 1/4 cup pasta water.
If you want to thicken the sauce more, you can add cornstarch.
