Creamy Gochujang Spicy Tofu Rigatoni by Prunch Priyansh Parekh

Ingredients

• 1 block Firm or extra-firm tofu, pressed and crumbled
• 2 tbsp Tomato paste
• 2 tbsp Soy sauce
• 1 tsp Smoked paprika
• 1 tbsp Chili oil (adjust to spice preference)
• 1/2 tsp Black pepper
• 1 tsp Agave nectar or maple syrup
• 1 tsp Dried oregano
• 1 Red onion, finely chopped
• 3 cloves Garlic, minced
• 3 tbsp Gochujang (Korean chili paste)
• 1 cup Pasta water, reserved
• 1/2 cup Plant-based cream (e.g., cashew, soy, oat)
• 1 lb Rigatoni pasta, cooked al dente
• 1 tbsp Vegan butter
• 2 tbsp Neutral oil (for frying)

Instructions

1. Press and crumble tofu. Mix with tomato paste, soy sauce, smoked paprika, chili oil, black pepper, agave, and oregano. Let marinate for at least 10 minutes.
2. Heat 2 tbsp oil in a large skillet over medium-high heat. Add marinated tofu and fry, stirring occasionally, for 8-10 minutes, until dry, crispy, and crumbly.
3. While tofu cooks, finely chop red onion and mince garlic. Boil rigatoni according to package directions until al dente. Reserve about 1 cup of pasta water.
4. Remove crispy tofu from skillet and set aside. In the same skillet, add chopped red onion and cook for 3-5 minutes until softened and slightly translucent.
5. Add minced garlic and 2 tbsp tomato paste to the skillet. Cook for 1-2 minutes until fragrant and the tomato paste darkens slightly. Stir in gochujang.
6. Pour in about 1/2 cup of the reserved pasta water to deglaze the pan, scraping up any browned bits from the bottom. Stir well to combine.
7. Reduce heat to low. Stir in the plant-based cream until the sauce is smooth and heated through. Do not boil after adding cream.
8. Add the cooked rigatoni and the crispy tofu crumbles to the skillet with the sauce. Toss gently to coat everything evenly, adding more pasta water if needed for desired consistency.
9. Stir in the vegan butter until melted and incorporated. Taste and adjust seasoning if necessary. Serve immediately while hot.