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.
* Adapted from Giant Book of Tofu Cooking by Designboner
I'm thinking about trying this recipe this weekend. Will update afterwards and let you know if it's as tasty as it looks.
