How about a culinary meeting between Italy and China? This may look like a simple pasta dish, but with the addition of soy sauce, miso, and tofu, it becomes an international first course! You might also enjoy the tofu separately, without adding it to the fusilli, but I assure you that this way it will give the dish an extra boost, and you’ll love it even if it’s a food that not everyone always likes. This summer cold pasta with sautéed tofu will please even the most skeptical.

If you remove the cheese, it also becomes a vegan recipe, as it is vegetarian!

In the meantime, here are some other recipes with tofu:

Difficulty: Easy
Cost: Inexpensive
Preparation time: 40 Minutes
Portions: 6People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

10.5 oz fusilli
to taste coarse salt
7 oz carrots (already cleaned)
10.5 oz cauliflowers (blanched and frozen)
12.3 oz firm tofu
3.5 oz green beans, frozen, cooked, boiled
5.3 oz emmental
to taste soy sauce
to taste olive oil
to taste miso
to taste garlic powder
to taste dried onion
to taste lemon juice

Steps

Put plenty of water in a pot, once it boils add two teaspoons of coarse salt and the pasta. Drain it al dente and cool it under a stream of water.
Clean the carrots and slice them thinly with a vegetable peeler. Cut them into smaller pieces, put them in a bowl, and season with two tablespoons of soy sauce. Let them marinate for 15 minutes.
Now cut the tofu into not too large cubes.
In a pan, put 2 tablespoons of soy sauce, 1 tablespoon of olive oil, 1 teaspoon of miso, and a sprinkle of garlic powder. Melt the miso over low heat.
Add half of the tofu quantity as per the recipe. I prefer to fry it in two batches so that it breaks less.
Raise the heat and brown the tofu well, it should be nicely golden. Remove from the heat and place it on a plate. Now pour the same amounts of seasoning into the pan as before and brown the remaining tofu.
Thaw the cauliflowers, cut them into smaller pieces. In the same pan, put 3 tablespoons of soy sauce, 2 tablespoons of olive oil, 1 teaspoon of miso, some dried onion, and a tablespoon of lemon juice. Once the ingredients are well mixed, put the cauliflowers in the pan and brown them well, then remove them from the pan and place them on a plate.
Thaw the green beans, break them into smaller pieces. Always use the same pan to brown them with two tablespoons of olive oil, a bit of dried onion, and fine salt. Place them on a plate.
Cut the emmental into not too large cubes.
Now assemble all the ingredients. Put the now cooled pasta, carrots, and cheese in a large bowl and mix everything together.
Now add the cauliflowers, green beans, and finally the tofu. Mix well, if necessary add a bit more soy sauce.
And now enjoy this Italy-China dish, where the mixed flavors give the best!