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We hope you got insight from reading it, now let’s go back to macrobiotic creamy mushroom and tofu spaghetti recipe. You can have macrobiotic creamy mushroom and tofu spaghetti using 9 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to prepare Macrobiotic Creamy Mushroom and Tofu Spaghetti:
- Get 1/2 block Oboro dofu - very soft tofu
- Get 100 ml Soy milk
- Prepare 2 servings Spaghetti
- Provide 80 grams Enoki mushrooms
- Get 60 grams Shimeji mushrooms
- You need 1 1/2 tbsp White wine
- Get 10 grams ◎Butter (or olive oil)
- Take 1/3 cube ◎Soup stock cube (or vegetarian soup stock)
- Get 1 Salt and pepper
Instructions to make Macrobiotic Creamy Mushroom and Tofu Spaghetti:
- 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.)
- 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.
- Make the sauce: Take the stem ends off the shimeji and enoki mushrooms, divide into small clumps, and rinse quickly.
- Put all the mushrooms at once into a frying pan with butter and stir fry over high heat.
- 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.
- Turn the heat down to low, add the tofu cream and soup stock cube and mix.
- When the edges are bubbling, lower the heat further, season with salt and pepper and turn the heat off.
- 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.
- Boil the pasta: Put the pasta in the same pan you used to boil the broccoli, and cook it according to package instructions.
- Stir the pasta around and add 1 teaspoon of olive oil. The key is to make the pasta swim in the hot water.
- Cook the pasta until al dente, drain in a colander, and plate.
- Finish the sauce: Reheat the sauce, add a little white wine, briefly bring to a boil and turn off the heat.
- 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.
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