Cook the pasta

• Bring a saucepan of salted water to a boil and cook the pasta until al dente.
• Reserve a little pasta water, then drain the pasta in a colander.

Make the five-spice tofu crumble

• Crumble the pressed tofu into a bowl and toss with the five-spice powder and half of the soy sauce.
• Heat part of the olive oil in a frying pan and fry the tofu crumble until golden and crisp.

Build the spicy miso sauce

• In the same pan, heat the remaining olive oil and soften the garlic.
• Stir in the miso paste, chili paste and remaining soy sauce, then pour in the plant-based cream and a splash of pasta water.

Combine and serve

• Toss the drained pasta through the sauce until well coated.
• Top with the five-spice tofu crumble and sliced spring onion.