Recipe
Fettuccine with tofu, spinach and coconut milk
Ingredients
350 g (about 3/4 lb) fettuccine
1 block of firm tofu, cut into cubes (454 g)
3 cups of baby spinach
1 can Mère Nature coconut milk
2 tbsp. soy sauce
2 tbsp of minced garlic
2 tsp. cornstarch
1 container 227 g white mushrooms, sliced (optional)
Preparation
1. In a large pot of boiling salted water, cook fettuccine al dente. Drain.
2. In the same pan, heat a little olive oil over medium heat. Brown the tofu cubes on all sides for 5 to 6 minutes.
3. Add spinach and garlic. Continue cooking for 1 to 2 minutes, stirring. Set aside on a plate.
4. If desired, heat a little olive oil in the same pan over medium heat and cook mushrooms for 5 to 7 minutes, until water has evaporated.
5. Pour the coconut milk and soy sauce into the pan and bring to a boil.
6. In a small bowl, dissolve cornstarch in a little cold water, then add the dissolved cornstarch to the sauce. Simmer for 2 to 3 minutes over low heat. Season with salt and pepper.
7. Return the fettuccine, spinach and tofu to the pan. Stir.
