Recipe: Delicious Tofu & Vegetable Pasta with Salt

Recipe: Delicious Tofu & Vegetable Pasta with Salt Delicious, fresh and tasty.

Tofu & Vegetable Pasta with Salt. Tofu is a food made of condensed soy milk that is pressed into solid white blocks in a process quite similar to cheesemaking. Tofu, also known as bean curd is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm. Beyond these broad categories, there are many varieties of tofu.

Tofu comes in different degrees of firmness: silken, soft, firm, and extra-firm.

Silken is best for blending into smoothies and desserts, as well as in Japanese miso soup.

Soft is ideal for heartier soups and stews, and firm and extra-firm stand up well to stir-frying, deep-frying, and baking.

You can cook Tofu & Vegetable Pasta with Salt using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Tofu & Vegetable Pasta with Salt

1. Prepare 4 of leaves Cabbage.

2. You need 2/3 large of Onion.

3. You need 1 bunch of Shimeji mushrooms.

4. Prepare 1 dash of Carrot.

5. You need 150 grams of Firm tofu.

6. Prepare 1 dash of Parsley (frozen).

7. Prepare 1 dash of Oregano (dried).

8. Prepare 1 tsp of Garlic (grated).

9. You need 1 tbsp of + 1 teaspoon Olive oil.

10. Prepare 1 dash of Pepper.

11. You need 1 of teaspoon~ Salt - Sel de Guerande.

12. You need 2 of servings Whole-wheat pasta.

13. You need 1 of Water.

Tofu has a mild flavor, meaning it's perfect for soaking up marinades and sauces.

Since it's available in different textures — silken, soft, firm, and extra firm — it's also versatile in preparation techniques.

Tofu is made of soybeans that are curdled and pressed into blocks, kind of like making cheese!

Tofu also contains nigari, which is the liquid left over after extracting salt from sea water, which is what you will find tofu lounging in upon opening.

Tofu & Vegetable Pasta with Salt instructions

1. Pour plenty of water into a large pan and put on the heat. Chop the cabbage into chunks and slice the onion into rounds. Grate the carrot with a cheese grater, remove the hard bottom from the shimeji mushrooms and break them apart..

2. Add 1 tablespoon olive oil to a frying pan and stir-fry the onion. When the liquid evaporates add 100 ml water into the pan and continue to stir-fry. Add the cabbage and stir-fry until it wilts. At this point add the tofu to the saucepan from Step 1 that should now be full of boiling water and boil for 3-5 minutes. Drain the tofu and keep the hot water..

3. Next, stir-fry the shimeji mushrooms. While they are stir-frying, add the spaghetti to the saucepan and hot water from Step 2 and boil according to the packets instructions..

4. Add 1 level teaspoon of salt, the pepper, garlic, carrot, parsley and oregano. (Keep topping up the water level as it boils away, you can start to use the left over liquid from boiling the spaghetti and tofu here.).

5. Add in the tofu, breaking it apart as you go. Drizzle over 1 teaspoon olive oil at the end and test the flavour, adjusting with salt and pepper..

6. Mix the spaghetti and stir-fried ingredients together and serve while still hot..

Nigari helps give tofu its iconic shape and texture, and is also rich in minerals.

Tofu – or bean curd – is made by pressing curdling soy milk into a solid block.

Some tofu is firm while others are more soft and smooth.

It can be sliced into different shapes and cooked in lots.

Find the best ways to cook tofu with these excellent recipes from the expert chefs at Food Network.