Ingredients
175g rigatoni
1 medium broccoli, cut into small florets
200g extra firm tofu, drained
4 tbsp White Mausu Black Bean Rayu
1 tbsp white miso
3 tbsp runny tahini
1 lime, juiced
Fresh coriander, leaves picked
Method
Bring a large pan of salted water to the boil. Add the broccoli and cook for 5–6 minutes until tender. Using a slotted spoon, transfer the broccoli to a bowl, reserving the cooking water.
Cook the rigatoni in the same water according to the packet instructions until al dente, reserving a large mug of the pasta water before draining.
Meanwhile, heat 1 tablespoon of the oil from the White Mausu Black Bean Rayu in a large frying pan over a medium-high heat. Crumble the tofu into the pan and break up to form a mince. Cook for 8–10 minutes, stirring occasionally, until golden and crisp around the edges.
While the tofu cooks, whisk together two tablespoons of the chunky black bean mixture from the jar, the white miso, tahini, lime juice and a splash of the reserved pasta water, adding more until you have a smooth creamy sauce.
Once the tofu is crisp, add the cooked broccoli back in with the drained pasta. Pour over the Black Bean Rayu sauce. Toss everything together until evenly coated, adding a splash more pasta water if needed to loosen.
Divide between bowls and finish with the fresh coriander and an extra spoonful of Black Bean Rayu if you like.
