November 24, 2010

Black Bean Spaghetti with Edamame and Creamy Tofu Sauce

Remember the black bean spaghetti dish I posted a couple of weeks ago? Well I'm on it again and this time paired it with some Japanese flavours. Tofu is such a versatile ingredient: steamed, fried, grilled, cold or hot, it is perfect in both savoury and sweet dishes. It also makes great creamy sauces, like the mayonnaise I made for the protein salad and this creamy pasta sauce!

Edamame is also something I always seem to have in the freezer, it is great for salads and makes delicious soups, but also pairs perfectly in dishes that you want to make totally vegetarian but desire a little bit of extra protein. Healthy as, not to mention delicious! ;-)

Black Bean Spaghetti with Edamame and Creamy Tofu Sauce

200g dry black bean spaghetti

300g silken tofu
1 tbsp shiro miso
1 tbsp brown rice vinegar
small piece of fresh ginger, grated
1 tsp sesame oil
sprinkling of shichimi togarashi

450g bag frozen edamame
2 shallots, finely chopped

extra-virgin olive oil
1/2 lemon, juiced

Cook the spaghetti in boiling water according to the packet instructions (about 8 minutes or until 'al dente'). Drain and place in a large bowl.

Steam the tofu for a few minutes in a steamer. Place in a food processor along with miso, brown rice vinegar, ginger and sesame oil. Process until smooth. Season with some shichimi togarashi.

Cook the edamame in boiling water until tender (a few minutes). Drain and cool enough to handle. Shell the beans.

Pour the tofu sauce on the spaghetti and toss well to combine. Toss in the edamame and the shallots and add a drizzle of extra-virgin olive oil, lemon juice and a sprinkling of salt (to your taste). Toss to combine and serve warm.