Creamy Roasted Tomato & ‘Bacon’ Gochujang Pasta

• porce: 2 servings
• celkový čas: 30 minutes

Ingredience

150g Extra-Firm Tofu

240g Cassarecce

Olive Oil

2 tbsp Dark Soy Sauce

2 tbsp Tomato Purée

1 tsp Smoked Paprika

250 g Cherry Tomatoes

3 Garlic Cloves

3 tbsp Tomato Purée

2 tbsp Gochujang

200 ml Unsweetened Soy Milk

50 ml Soy Cream

1 tbsp Syrup

1 Lime

Olive Oil

Salt

Pokyny

Put all the marinade ingredients (2tbsp soy sauce, 2tbsp tomato puree, 1tsp paprika powder) in a bowl and whisk together, then set aside. Drain the tofu from its water and pat dry to remove excess moisture. Chop the tofu into ½cm bite-sized pieces. Tip the cubes into the marinade, then mix to evenly coat. Set aside.

Heat your oven to 190°C. Slice the tomatoes in half and sprinkle with salt and drizzle with olive oil. Roast for 12-15 mins using the roast function.

Meanwhile, heat a drizzle of olive oil in a non-stick pan over a low-medium heat. Add the tofu pieces along with the remaining marinade. Let the tofu fry for around 8 mins, tossing now and then, until the pieces are slightly caramelised.

Meanwhile, thinly slice the 3 garlic cloves. Heat a drizzle of olive oil in a non-stick frying pan over a low-medium heat, then add the garlic and lightly fry for 1 min until fragrant. Add 3tbsp tomato purée and 2 tbsp gochujang, then stir well and cook for 1 min. Add the 200ml soy milk and 50ml soy cream, turn the heat to low and simmer for 5-8 mins. Squeeze the lime juice and add the 1tbsp syrup, stir again and turn off the heat.

Bring a pot of salted water to the boil and add the pasta. Once it’s al dente, drain and reserve a mug of cooking water.

Combine the pasta with the gochujang sauce, ¾ of the roasted tomatoes and ¾ of the ‘bacon’ tofu pieces. If you feel like the pasta needs water, add a splash of the reserved pasta water.

Plate up the pasta, then top with the remaining cherry tomatoes, the remaining ‘bacon’ pieces and a crack of black pepper.

Výživové údaje

• Velikost porce: 2