ramyaramesh3007This asian-fusion creamy, umami and spicy pasta dish is the perfect easy meal, topped with an easy 5-spice crispy tofu crumble.
This spicy miso linguine is a delectable fusion dish that brings together the flavours of umami from the miso paste with the comfort of Italian pasta and an added kick with sambal. It pairs perfectly with a roasted 5-spice tofu crumble for that perfect bite.
What’s more is that this pasta dish contains 23 grams of protein as we’ll be using two types of tofu in the recipe: extra firm tofu for the crumble and silken tofu for the miso sauce.
This is one of my go-to favourite recipes to make as it’s packed with flavour and can be put together in 30 minutes with an easy pasta sauce made in a blender.
Ingredients You Need
- tofu – we need both extra firm and soft silken tofu varieties for this dish. Just a block of each would do!
- spicy condiments – chili oil and sambal chili paste add a lot of flavour to this dish!
- aromatics – scallions and garlic powder (substitute with coriander and hing for alliums-free version)
- condiments – light soy sauce, dark soy sauce, rice wine vinegar
- seasoning – mushroom seasoning or vegan stock powder, 5-spice, salt
- vegetables – shimeji mushrooms
This recipe is gluten free if you substitute soy sauces with gluten free options and if you ensure the seasonings and stock powder is free of what and gluten free as well.
Use a gluten free pasta like a brown rice version for similar taste and texture!
Spicy Miso Pasta with 5-Spice Tofu Crumble
Ingredients
5-spice Tofu Crumble
- 200g extra firm tofu
- 1/2 tbsp chili flavoured oil sub chili oil / sesame oil
- pinch hing sub 1 tsp garlic powder
- 1/2 tsp 5-spice powder
- 1/2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp rice wine vinegar
- 1 tsp sambal or chili paste
- more olive oil to get it crispy
Spicy Miso Pasta
- 150 g silken tofu
- 1 tbsp miso paste
- 1-2 tsp sambal or chili paste
- 1 tsp rice wine vinegar
- 1 tsp mushroom seasoning
- 1/2 tsp salt
- 1/2 cup pasta water to blend
- 2 servings pasta about 100g dry pasta
- 1 cup shimeji mushrooms
- 2 stalks scallions
Instructions
- Drain excess water from your tofu and crumble it. Add chili oil to a pan and add the crumbled tofu.
- Add all your sauces and seasoning and pan fry until crispy. Add more oil if needed.
- Boil pasta according to package instructions. I used linguine!
- To a blender, add silken tofu, miso pasta, sambal, rice wine vinegar, mushroom seasoning, pasta water and blend until smooth.
- To a pan, add shimeji mushrooms and saute until cooked. Chop up and add the white part of scallions.
- Add in your pasta, sauce and more pasta water if required. Cook for a few minutes.
- Serve creamy pasta with 5-spice tofu crumble and chopped spring onions. Enjoy!