Saucy Basil and Bok Choy Pasta

Makes 4 servings

moderate

www.ZsusVeganPantry.com

1. Pasta: Cook the pasta in a medium pot of salted boiling water, 2 minutes shy of al dente:

12 ounces pasta, fettucini, spaghetti, etc

2. Crispy Tofu: Press and cut the tofu into 3/4 -inch cubes. Toss with the cornstarch and spray with oil. Air-fry for 15-20 minutes (425 F) or pan-fry in 1 tablespoon oil:

16 ounces tofu

1/4 cup cornstarch

3. Cooking Sauce: mix all the ingredients in a bowl until sugar dissolves. Set aside.

2 cups vegetable broth

1/4 vegetarian fish sauce, commercial or homemade

3 tablespoons brown sugar

3 tablespoons lime juice

4. Onion Paste: blend all the ingredients in a small blender and set aside:

1/2 small onion

3 garlic cloves

5. Stir Fry Vegetables: Heat a large skillet over medium-high heat and add:

1 tablespoon olive oil

1 cup sliced carrots

5 baby bok choy

6. Remove the vegetables and set aside. To the skillet add the Onion Paste and cook until browned. Add the Cooking Sauce and the semi-cooked Pasta and cook until the pasta is tender and the broth is mostly evaporated or thickened.

7. Serve: Add the Stir Fry Vegetables and basil to the dish. Mix well. Serve with the Crispy Tofu. Serve with chili crisp or Sriracha, if desired.

2 ounces basil (Thai or regular), torn

Sriracha or Chili Crisp (optional)