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Spicy Miso Pasta with Five-Spice Tofu Crumble
30 minServes 2Nutri-Score B€€
B
30 min
30 minSpicy Miso Pasta with Five-Spice Tofu Crumble
what you need
Ingredients
pasta (dried, e.g. spaghetti or linguine)Grains200 g
firm tofu (pressed and crumbled)Fresh300 g
white miso pastePantry30 g- chili paste (e.g. sriracha or gochujang)Pantry15 g
soy saucePantry15 ml
five-spice powderSpices3 g
garlic (minced)Produce2 pieces
olive oilPantry30 ml
plant-based creamDairy100 ml
spring onion (sliced)Produce2 pieces
per serving
Nutrition
623kcal
- Carbs
- 78 g
- Proteins
- 28 g
- Fat
- 23 g
what you’ll use
Tools
Frying pan
Saucepan
Mixing bowl
Colander
step by step
Method
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Combine and serve
- Toss the drained pasta through the sauce until well coated.
- Top with the five-spice tofu crumble and sliced spring onion.
most cooked first