* 200g extra firm tofu * 1/2 tbsp chili flavored 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
1. Drain excess water from your tofu and crumble it. Add chili oil to a pan and add the crumbled tofu. 1. Add all your sauces and seasoning and pan fry until crispy. Add more oil if needed. 1. Boil pasta according to package instructions. I used linguine! 1. To a blender, add silken tofu, miso pasta, sambal, rice wine vinegar, mushroom seasoning, pasta water and blend until smooth. 1. To a pan, add shimeji mushrooms and saute until cooked. Chop up and add the white part of scallions. 1. Add in your pasta, sauce and more pasta water if required. Cook for a few minutes. 1. Serve creamy pasta with 5-spice tofu crumble and chopped spring onions. Enjoy!
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###Ingredients
**5-spice Tofu Crumble**
* 200g extra firm tofu
* 1/2 tbsp chili flavored 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
1. Drain excess water from your tofu and crumble it. Add chili oil to a pan and add the crumbled tofu.
1. Add all your sauces and seasoning and pan fry until crispy. Add more oil if needed.
1. Boil pasta according to package instructions. I used linguine!
1. To a blender, add silken tofu, miso pasta, sambal, rice wine vinegar, mushroom seasoning, pasta water and blend until smooth.
1. To a pan, add shimeji mushrooms and saute until cooked. Chop up and add the white part of scallions.
1. Add in your pasta, sauce and more pasta water if required. Cook for a few minutes.
1. Serve creamy pasta with 5-spice tofu crumble and chopped spring onions. Enjoy!
[Source](https://browngirlveganeats.com/spicy-miso-pasta-with-5-spice-tofu-crumble/)