Ingredients
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Sauce
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1 cup raw Cashew
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1 teaspoon Grapeseed Oil
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4 Garlic
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3 stalks Lemongrass
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2 teaspoons grated Ginger
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¼ teaspoon Red Pepper Flakes
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1½ cups Water
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1 tablespoon White Miso
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Pasta
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12 ounces bite-sized pasta such as Elbow Macaroni
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Sea Salt
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Black Pepper
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2 teaspoons fresh Lemon Juice
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Tofu
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3 tablespoons organic Cornstarch
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1 Lemon Zest
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½ teaspoon Sea Salt
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1 (14-ounce) package super-firm Tofu
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2 tablespoons Grapeseed Oil
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8 cups chopped Bok Choy
Directions
Lemongrass has a wonderfully subtle citrus flavor without the acid that typically accompanies citrus fruits. The creamy sauce for this pasta dish brings a light lemony flavor to the senses. The tofu itself is accented with lemon zest. The lemon is delicate in this dish, which is just perfect with the bok choy.
Steps
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1
Done
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SauceCombine the cashews with enough water to cover in a medium saucepan. Cover, bring to a boil, reduce to a simmer, and cook for 5 minutes. Remove from heat and set aside for 5 minutes. Drain the cashews, rinse well and transfer to a blender. |
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2
Done
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Heat the oil in the medium saucepan over medium heat. Add the garlic, lemongrass, ginger and red pepper flakes. Cook until the garlic is golden, about 1 minute, and add the water. Simmer over medium heat for 10 minutes. Add the lemongrass broth and miso to the blender and blend well. Set aside. |
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3
Done
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PastaHeat a large pot of salted water to boil. Add the pasta and cook over medium heat until the pasta is 1 minute shy of al dente. Reserve 2 cups of the cooking water, drain the pasta and return to the pot. Using a fine-mesh strainer, strain the blended sauce into the pasta, using the back of a large spoon to help push the sauce through, return the pasta to simmer and add 1 cup of the reserved pasta water. Cook, stirring often, until the pasta is tender and the sauce is thickened. Add more reserved water to thin, if needed. Taste and adjust seasoning with salt and pepper. Stir in the lemon juice. |
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4
Done
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TofuCombine the cornstarch, zest and salt in a medium bowl. Toss the tofu with the cornstarch mixture. Heat the oil in a large skillet over medium-high heat. Add the tofu and cook until golden brown on all sides, 8 to 10 minutes. Transfer to a bowl and set aside. |
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5
Done
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Add the bok choy to the skillet and cook until seared, about 3 minutes, stirring as needed. Serve the pasta in bowls with the tofu and bok choy. |
