Macrobiotic Creamy Mushroom and Tofu Spaghetti

Name: Macrobiotic Creamy Mushroom and Tofu Spaghetti
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 block Oboro dofu - very soft tofu; 100 ml Soy milk; 2 servings Spaghetti; 80 grams Enoki mushrooms; 60 grams Shimeji mushrooms; 1 1/2 tbsp White wine; 10 grams ◎Butter (or olive oil); 1/3 cube ◎Soup stock cube (or vegetarian soup stock); 1 Salt and pepper

cookpad.japan @cookpad_jp

I heard that in macrobiotic cooking, "mayonnaise" is made with tofu. I did some re online, and tofu "mayonnaise" recipes were rather complicated. But I also found a recipe for a white cream sauce that's just made by adding salt and pepper to soy milk. So, I aimed for something in between, a creamy tofu sauce that is rich yet easy to make.

If you want to make this recipe macrobiotic, replace the ◎ ingredients with the substitutes in parentheses. Recipe by Niacchi

cookpad.japan @cookpad_jp

If you want to make this recipe macrobiotic, replace the ◎ ingredients with the substitutes in parentheses. Recipe by Niacchi

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Ingredients

2 servings

1/2 blockOboro dofu - very soft tofu
100 mlSoy milk
2servings Spaghetti
80 gramsEnoki mushrooms
60 gramsShimeji mushrooms
1 1/2 tbspWhite wine
10 grams◎Butter (or olive oil)
1/3cube ◎Soup stock cube (or vegetarian soup stock)
1Salt and pepper

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Steps

1

Make the cream: Put the tofu and soy milk in a bowl, mash up the tofu with a spatula, and strain the mixture through a strainer. (I've used 1 whole block of tofu in the photo.)
2

Even if you don't have a large sieve or strainer, if you immerse a tea strainer in the mixture and turn a rubber spatula round and round inside it, you'll have a cream-like texture in 5 minutes. Season with 1 to 1 1/2 teaspoons of salt and pepper.
3

Make the sauce: Take the stem ends off the shimeji and enoki mushrooms, divide into small clumps, and rinse quickly.
4

Put all the mushrooms at once into a frying pan with butter and stir fry over high heat.
5

When a little moisture comes out of the mushrooms and they become wilted, lower the heat to medium, season with salt and pepper and continue stir frying.
6

Turn the heat down to low, add the tofu cream and soup stock cube and mix.
7

When the edges are bubbling, lower the heat further, season with salt and pepper and turn the heat off.
8

Boil the accompaniments: Bring plenty of water to a boil in a pot, add a pinch of salt, and boil some broccoli florets. When they have turned bright green, check them for doneness and take them out when they're the texture you like.
9

Boil the pasta: Put the pasta in the same pan you used to boil the broccoli, and cook it according to package instructions.
10

Stir the pasta around and add 1 teaspoon of olive oil. The key is to make the pasta swim in the hot water.
11

Cook the pasta until al dente, drain in a colander, and plate.
12

Finish the sauce: Reheat the sauce, add a little white wine, briefly bring to a boil and turn off the heat.
13

Pour plenty of sauce on the pasta, add the accompanying broccoli and it's done. The white wine and tofu make this sauce very rich.