Monday, 29 November 2010

Fried penne with smoked tofu

This is a pretty typical lunch dish for me. Typical in so far as it's built around some left-over pasta. Add some fresh veggies, a handful of spices, and whatever else takes your fancy, and you have a whole new dish, making use of scraps, saving money and time.

Fried penne with smoked tofu
All measures in this recipe are approximates - it's more to give you the idea than a step-by-step instruction.

1 1/2 cups of pre-cooked penne (Rigatoni, in my case, but pretty much every other pasta will work, too)
1/3 red pepper
1 spring onion
1/2 cup cubed smoked tofu
1 egg
Chili-garlic sauce
Madras curry (I used hot, but mild will work just fine, too)

Heat 1 Tblspoon of veg. oil in a frying pan. Add the cooked pasta, and the veggies. Red pepper and spring onion was what happened to be in my fridge - you can pretty much use whatever you have. Brown onions, broccoli, tomatoes, cabbage ... Keep the green end of the spring onion, cut into rings, to sprinkle over finished dish.
Fry for a couple of minues, until the pasta begins to take some colour. Add the curry, and the chili-garlic sauce. If you're in a more industrious mind than I was, you can of course use fresh chili and garlic. Or fresh garlic and dried chilies ... you get the idea.
When the pasta begins to crisp, and the veggies are done (but still have some "bite"), add the tofu and fry for a few more minutes.
Then add the lightly beaten egg, and keep stirring. A wooden spatula works great - oh, and this can of course be done in a wok, if you're so inclined.
Season with salt and pepper. Serve. I like to put a bottle of ketchup on the table with it, as it goes exceptionally well with this kind of dish. But I do understand if you think that's barbarian, and won't.

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