A delicious twist on classic pasta, this stir-fry packs a big flavour punch from kelps, chillies and mushrooms!
Tofu Asparagus Angel Hair
Tofu Asparagus Angel Hair
Preparation Time:
10 mins
Cooking Time:
5 mins
Serving Size:
2-3 pax
Ingredients
100 g Angel hair pasta, cook as per packet instructions
120 g Firm tofu, cut into ¼ cubes
½ tbsp Hamadaya Japanese Spicy Oden Soup Base
60 g Baby asparagus, diagonally cut
2 pips Garlic, finely minced
20 g Butter
2 tbsp Cream
2 ½ tbsp Hamadaya Japanese Spicy Oden Soup Base
2 tbsp Water
For The Garnishing
- Toasted sesame seeds
Method
1.
Marinate with ½ tbsp Hamadaya Japanese Spicy Oden Soup Base
2.
Heat up the butter and fry the tofu till golden brown. Add in the garlic and continue frying till fragrant.
3.
Add in the asparagus and the pasta, give it a good toss.
4.
Add in the cream, water and Hamadaya Japanese Spicy Oden Soup Base, mix till well combined.
5.
Dish up and serve garnished with sesame seeds.