Crispy Tofu with 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.
Heat the olive oil in a large frying pan and cook the garlic for 2-3 minutes, until fragrant.
Add the kale and sauté until slightly softened.
Add the coconut milk, salt, nutritional yeast, the cooked pasta, and cornstarch and 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 and stir the tofu cubes to combine with the sauce.
