Tofu Asparagus Angel Hair

A delicious twist on classic pasta, this stir-fry packs a big flavour punch from kelps, chillies and mushrooms!

Preparation Time:

10 mins

Cooking Time:

5 mins

Serving Size:

2-3 pax

100 g

Angel hair pasta, cook as per packet instructions

120 g

Firm tofu, cut into ¼ cubes

½ tbsp

Hamadaya Japanese Spicy Oden Soup Base

60 g

Baby asparagus, diagonally cut

2 pips

Garlic, finely minced

20 g

Butter

2 tbsp

Cream

2 ½ tbsp

Hamadaya Japanese Spicy Oden Soup Base

2 tbsp

Water

Toasted sesame seeds

1. Marinate with ½ tbsp Hamadaya Japanese Spicy Oden Soup Base

2. Heat up the butter and fry the tofu till golden brown. Add in the garlic and continue frying till fragrant.

3. Add in the asparagus and the pasta, give it a good toss.

4. Add in the cream, water and Hamadaya Japanese Spicy Oden Soup Base, mix till well combined.

5. Dish up and serve garnished with sesame seeds.