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Spicy Tofu Pasta
Singh Family, Orlando, FL
“This is the only tofu I like. It is special to me as it was the first tofu meal I ate when I came to the U.S. last year.”
Mamta Singh
INGREDIENTS PREPARATION
Serves 6 to 8
2 tablespoons vegetable oil 1 large yellow onion, diced
2 beefsteak tomatoes, quar- tered and puréed in a blender
2 teaspoons amchur (pow- dered sun-dried unripe mango)
1 medium package fried tofu 1 jalapeño, finely chopped
1 (16-ounce) jar garlic alfredo pasta sauce
1 pound penne pasta, cooked until al dente
1. Heat the oil in a skillet over medium heat. Add the onion and cook until caramelized, 25 to 30 minutes, stirring occasionally.
2. Add the tomatoes and cook 1 minute.
3. Sprinkle the amchur onto the tofu. Add the tofu and jalapeño to the tomato-on- ion mixture and continue cooking until the tofu is warmed through, about 5 minutes.
4. Pour in half of the jar of alfredo sauce and simmer to blend flavors, about 5 minutes. Reserve remaining alfredo sauce for another use. Serve on top of the prepared pasta.
126 – TASTE OF HOME