Do you want a refreshing and nutritionally balanced dish for spring? ….. This pasta with tofu and arame, will provide you with carbohydrates, protein, vitamins and minerals …. and all energetically balanced!
1/3 of a pack of pasta
2 medium carrots, cut into sticks
1/2 bunch of fine green asparagus
1/2 broccoli, cut into florets
1 – 2 fresh garlic
1 handful of arame seaweed
1/3 jar of sweet corn
1/2 lemon juice
For the tofu:
1/2 block of tofu diced
Semi whole flour
Toasted sesame oil
Concentrated apple juice
Put the arame to soak in a bowl of water.
Put water to boil with a drizzle of olive oil and salt to cook the pasta in it. When it boils add the pasta and cook as usual.
Meanwhile you can start to prepare tofu. Once diced, cover with some flour and fry in plenty of oil. Before frying them, make sure the oil is hot so that they get crispy quickly and don’t absorb much oil. They will be ready in 2-3 minutes.
Leave them on absorbent paper.
Next, put in a pan 2 spoonfuls of shoyu, 2 spoonfuls of concentrated apple juice, 2 c.s. water and a few drops of toasted sesame oil. Be careful because this oil gives a lot of flavour, so start with 5 or 6 and taste to see how you like it. Heat the mixture slightly, add the tofu and stir well. Leave a low fire to allow the tofu to absorb the liquids. Adds 2 spoonfuls of sesame seeds and continue stirring. Turn the fire off and reserve.
In a wok or large skillet, sauté the minced fresh garlic, continue with the asparagus, carrots and broccoli, add a pinch of salt and sauté for 4-5 minutes. Add a dash of shoyu and mirin (optional), add the lemon juice and continue to sauté. Add the arame seaweed and the corn.
Sauté for another minute and add the pasta.
Mix well and let it sit for a few minutes.
Serve on individual plates with a few cubes of tofu on top.
Cook it with love…. and enjoy!