How about a culinary meeting between Italy and China? This may seem like a simple pasta dish, but with the addition of soy sauce, miso, and tofu, it becomes an international first course! You could also enjoy the tofu separately without adding it to the fusilli, but I assure you that it will give the dish an extra boost, and you’ll manage to love it even if it’s a food that not everyone always likes. This summer cold pasta with stir-fried tofu will satisfy even the most skeptical. If you remove the cheese, it also becomes a vegan recipe, as it is vegetarian!

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

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

Ingredients

10.5 oz fusilli
to taste coarse salt
7 oz carrots (already peeled)
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, as soon as it boils add two teaspoons of coarse salt and the pasta. Drain it al dente and cool it under a stream of water.
Peel the carrots and slice them thinly with a 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 squares.
In a pan, put 2 tablespoons of soy sauce, 1 tablespoon of olive oil, 1 teaspoon of miso, a sprinkle of garlic powder. Melt the miso over low heat.
Add half the amount of tofu required by the recipe. I prefer to fry it in two batches, so it is less likely to break.
Raise the heat and brown the tofu well, it should look nicely golden. Remove it from the heat and put it on a plate. Now add the same amount of seasoning to the pan as before and brown the remaining tofu.
Defrost 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, dried onion, a tablespoon of lemon juice. Once the ingredients are well combined, put the cauliflowers in the pan and brown them well, then remove them from the pan and put them on a plate.
Defrost 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. Put them on a plate.
Cut the emmental into not-too-large cubes.
Now assemble all the ingredients. Put the cooled pasta in a large bowl, the carrots, the cheese, and mix everything.
Now add the cauliflowers, the green beans, and lastly the tofu. Mix well, if necessary, add a bit of soy sauce.
And now enjoy this Italy-China dish, where the flavors blend perfectly!