|Thanks Shelley for taking the photo!|
Hope you like it as much as us.
EDIT: It appears that the recipe link above has been removed so here is the recipe (which is perhaps what I should have done in the first place!):
300g firm tofu
1 Tbl fresh ginger grated
1/2 tsp sesame oil
2 Tbl soy sauce
1 tsp brown sugar
1 Tbl oil (I use olive but recipe calls for soybean oil)
1 leek, thinly sliced
500g pumpkin, peeled and chopped
1 cinnamon stick
250ml vegetable stock
2 Tbl pine nuts
Cut up the tofu into thick slices. I like the triangular shape the recipe book shows, as you can see in my picture. In a jub or bowl, whisk the ginger, sesame oil, soy sauce and brown suger then pour over the tofu. This marinade doesn't need long so a simple ten minute wait is fine. I have left it over night but it does become too strong in flavour when it soaks all the way through the tofu, plus the tofu becomes a little brittle.
Heat oil in saucepan and gently saute leek until soft. Add the pumpkin and cinnamon and cook until pumpkin is tender
Add stock, bring to the boil, cover and simmer until pumpkin is really soft. Remove the cinnamon stick then blitz in blender or use a stick blender..
Cook pasta to packet instructions. That's the beauty of angel hair pasta, by the way, it cooks very quickly so hungry mouths don't have to wait too long.
In a frying pan, gently fry the tofu on both sides. Stir the pumpkin sauce through the pasta and top with the tofu and coriander leaves. Scatter with toasted or raw pine nuts (or sunflower seeds).