Tuesday, March 24, 2009

Tofu & Pasta Necessity

You guys have to try this recipe! I don't care if ham-on-the-bone or skirt steak is your favorite, try this:

Pasta w/Fried Tofu, Roasted Peppers, Olives *
Serves 4

16 ozs extra-firm tofu, cubed
3 tbsp canola (etc) oil
1 tbsp soy sauce
6 garlic cloves, minced
7-oz jar of roasted red peppers, drained and diced
10 black olives, pitted and halved
1/2 cup fresh parsley sprigs, chopped
1/4 cup fresh basil leaves, chopped
1/2 tsp salt
pepper to taste
1/4 cup grated Parmesan cheese
4 handfuls of pasta (rigatoni?)

In a large frying pan, fry the tofu in the canola oil until golden brown. Stir and flip occasionally.
Transfer to a large bowl, and drizzle with the soy sauce. Toss well and set aside. Save the pan!
In a large pot, bring several quarts of water to a boil. Cook the pasta in the boiling water until al dente. Drain, reserving 1/2 cup of the water.
Meanwhile, in the same tofu frying pan, saute the garlic in the olive oil for 30 seconds. Add the peppers, and cook 2 minutes longer.
Stir in the olives, parsley, basil, salt and pepper and tofu. Toss well.
Stir the reserved pasta water into the sauce. Cook for 1 minute.
Place the pasta in a serving bowl, and pour on the sauce. Mix well, sprinkle on the Parmesan, toss, and serve.


4 comments:

INV/ALT design said...

we kind of have a hard-core tofu and pasta habit, so it'll be nice to mix it up a bit with this variation. I'll let you know how it goes. thanks for posting, it looks delish!

Porcelain said...

Make this people! It's delish!! And also makes a great dish for a picnic.

bamboo said...

aw yeah, remember when we made it for Ravina. that was fun! I think that was my best batch yet!

Cardboard said...

I ate soo much of this last night. So hungry while I was making it.

At least I left some for lunch today too!