Gochujang Pasta with Double Tofu

Ingredients

• 200g firm tofu
• 1 tbsp corn starch
• Salt and pepper
• 1 tbsp cooking oil
• 1 tbsp olive oil
• 6 cloves of garlic
• 1 pack (300g) silken tofu
• 2 tbsp gochujang
• 1 teaspoon gochugaru (or red pepper flakes)
• ½ tbsp vegan butter
• 1 tsp oregano
• ¼ tsp salt
• 2 servings pasta of choice
• 2 scallions (or chives, or parsley)

Instructions

• Cut the tofu into cubes, toss with a blend of corn starch, salt, and pepper. Apply oil to the exterior of the tofu, then air fry or bake in an oven at 200°C (400°F) for 20 minutes, turning it over once at the halfway point.
• Blend the silken tofu until smooth for a creamy sauce.
• Cook your favorite pasta following the package directions. Drain the pasta, keep some starchy water to adjust your sauce's thickness.
• Slice garlic thin, then sauté with olive oil. Toss in gochujang and gochugaru, stir fry for an additional minute.
• Add the blended silken tofu, vegan butter, oregano, and salt, stirring until well combined
• Coat the sauce with cooked pasta and crispy tofu cubes.
• Serve with chopped scallions or other herbs of your choice.