Tools: 4-quart saucepan with lid, strainer, measuring cups and spoons, knife, cutting board, 12” sauté pan
Servings: 2-4 servings
10ozpenne pastagluten-free if desired
1medium red bell pepperdiced
2cupsshredded kalehard stems removed
optional 2 cloves garlic, minced
1tbsvegetable or canola oil
1tspcrushed chili pepper
1tspsoy saucegluten-free if desired
1limecut into wedges
In a saucepan, cook penne pasta in boiling water for 10 minutes or follow the package instructions. Pour the cooked pasta over a strainer, rinse with running water thoroughly, and drain well.
While the pasta is cooking, cut pressed tofu to ¼” cubes, dice red bell pepper, finely chop or shredded kale leaves, and dice mushrooms. Set aside.
Heat a sauté pan over high heat until it is hot. Add oil and wait until the oil is hot; approximately 15-30 seconds. Stir in pressed tofu and fry for 2 minutes over medium heat. Use a spatula to stir occasionally. Add garlic, red chili pepper, red bell pepper, kale, and ¼ tsp salt. Stir until the kales are wilted.
Add the cooked penne pasta into the sauté pan and stir briefly. Add black pepper, soy sauce, and the remaining salt. Stir 1 minute until all ingredients are well mixed.
Serve immediately for a hot dish if desired. For a cold dish, refrigerate for about 1-1/2 hours before serving. Serve with lime wedges for either hot or cold options.
Penne pasta tends to be stiff when they are left in refrigerator too long. Warming up in microwave oven will make them soft again.
Roasted Tofu and Kale Pasta Salad https://lightorangebean.com/roasted-tofu-and-kale-pasta-salad/