Step into the world of vegan Japanese cuisine with our mouthwatering Japanese Barbecue Tofu Tagliatelle recipe. This delightful dish combines the rich flavors of barbecue tofu with the comforting texture of tagliatelle pasta, creating a fusion of tastes that will leave you craving for more. Whether you're a tofu enthusiast or simply looking for a delicious vegan meal, this recipe is sure to become a staple in your kitchen.
Why You'll Love This:
- Bursting with crave-worthy flavors that will satisfy your taste buds.
- Easy and straightforward to make with simple ingredients.
- Customizable to suit your preferences and dietary needs.
- Perfect for both lunch and dinner, providing a hearty and nutritious meal.
- Offers a delicious and satisfying vegan alternative to traditional Japanese barbecue dishes.
Ingredients
- 1 block of extra-firm tofu, pressed and cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons Bachan's sauce (or your favorite barbecue sauce)
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 leek, thinly sliced
- 2 green onions, chopped
- 1 cup spinach leaves, chopped
- 2 tablespoons Fly by Jing chili crisp (or your preferred chili sauce)
- 8 oz tagliatelle pasta
- Sesame seeds, for garnish
- Salt and black pepper, to taste
- Sesame oil, for cooking
Instructions
Cook the tagliatelle pasta according to the package instructions until al dente. Drain and set aside.
Create a flavorful coating for your tofu. I used chili lime salt, garlic powder, mushroom powder.
Shallow pan fry in a non stick skillet until crispy on both sides. Deglaze with Bachan’s BBQ Sauce.
In the same skillet, add a bit more sesame oil if needed. Sauté the sliced onion, minced garlic, and sliced leek until softened and fragrant.
Stir in the cooked tagliatelle pasta, chopped green onions, and chili crisp. Cook for an additional 2-3 minutes to allow the flavors to meld.
- Cook the tagliatelle pasta according to the package instructions until al dente. Drain and set aside.
- In a bowl, dredge the tofu pieces with flour and spices.
- Heat sesame oil in a large skillet over medium-high heat. Add the dredged tofu pieces and cook until golden brown and crispy on all sides. Deglaze with Bachan’s Sauce. Remove from the skillet and set aside.
- In the same skillet, add a bit more sesame oil if needed. Sauté the sliced onion, minced garlic, and sliced leek until softened and fragrant.
- Add the chopped spinach to the skillet and cook until wilted.
- Stir in the cooked tagliatelle pasta, chopped green onions, and chili crisp. Cook for an additional 2-3 minutes to allow the flavors to meld.
- Gently fold in the cooked barbecue tofu until well combined with the pasta and vegetables.
- Season with salt and black pepper to taste. Serve hot, garnished with sesame seeds and Fly by Jing Sichuan Chili Crisp.
Hint:For extra flavor, sprinkle sesame seeds over the finished dish before serving. The nutty aroma and crunchy texture of sesame seeds will enhance the overall taste of the Japanese Barbecue Tofu Tagliatelle.
Substitutions
- Barbecue Sauce: Use your favorite barbecue sauce or homemade barbecue sauce instead of Bachan's sauce.
- Tagliatelle Pasta: Substitute tagliatelle with spaghetti, linguine, or any pasta of your choice.
- Chili Crisp: Use chili oil or sriracha sauce as a substitute for Fly by Jing chili crisp if unavailable.
Variations
- Spicy Variation: Increase the amount of chili crisp or add additional chili sauce to make the dish spicier.
- Vegetable Addition: Experiment with different vegetables such as bell peppers, mushrooms, or carrots to add more texture and flavor to the dish.
- Protein Boost: Substitute the tofu with cooked chickpeas or tempeh for a different protein option.
Top tip
To achieve perfectly crispy tofu, ensure that the tofu pieces are pressed well to remove excess water before marinating. This will allow the tofu to absorb more flavor and crisp up nicely when cooked.
Indulge in the irresistible flavors of Japanese barbecue tofu tagliatelle with this easy and delicious recipe. Whether you're cooking for yourself or hosting a dinner party, this dish is sure to impress with its savory taste and satisfying texture. Enjoy the fusion of Japanese and Italian cuisines in every bite!
FAQ
- Can I use silken tofu instead of extra-firm tofu? While silken tofu has a softer texture, it may not hold up well in this recipe. Extra-firm tofu is recommended for better texture and consistency.
- How do I press tofu without a tofu press? Wrap the tofu block in paper towels and place a heavy object (such as a cast iron skillet or a stack of books) on top to press out excess water.
- Can I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop before serving.
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Pairing
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Bachan's Japanese Barbecue Tofu Tagliatelle Recipe
Ingredients
- 1 block of extra-firm tofu pressed and cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons Bachan's sauce or your favorite barbecue sauce
- 1 onion thinly sliced
- 3 cloves garlic minced
- 1 leek thinly sliced
- 2 green onions chopped
- 1 cup spinach leaves chopped
- 2 tablespoons Fly by Jing chili crisp or your preferred chili sauce
- 8 oz tagliatelle pasta
- Sesame seeds for garnish
- Salt and black pepper to taste
- Sesame oil for cooking
Instructions
- Cook the tagliatelle pasta according to the package instructions until al dente. Drain and set aside.
- In a bowl, combine the tofu pieces with soy sauce and Bachan's sauce. Let marinate for 15-20 minutes.
- Heat sesame oil in a large skillet over medium-high heat. Add the marinated tofu pieces and cook until golden brown and crispy on all sides. Remove from the skillet and set aside.
- In the same skillet, add a bit more sesame oil if needed. Sauté the sliced onion, minced garlic, and sliced leek until softened and fragrant.
- Add the chopped spinach to the skillet and cook until wilted.
- Stir in the cooked tagliatelle pasta, chopped green onions, and chili crisp. Cook for an additional 2-3 minutes to allow the flavors to meld.
- Gently fold in the cooked barbecue tofu until well combined with the pasta and vegetables.
- Season with salt and black pepper to taste. Serve hot, garnished with sesame seeds.
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