CookEat Recipe
Okra and Tofu Pasta with Coconut Milk
Okra and potato simmer with onion, chilli and coconut milk. Tofu, spinach and pasta are folded into the sauce once the potato is tender.
Method
Steps
Step 1
Weigh pasta dry and cook in 2000 ml boiling water for its package time; drain, reserving 150 ml. Scrub and dice potato into 1 cm cubes; slice okra and onion, rinse spinach and drain firm tofu and cut into 2 cm cubes.
Step 2
Heat olive oil in a large lidded pan over medium heat. Cook onion, okra and potato for 5 minutes. Add chilli, coconut milk and reserved water. Cover and simmer for 15–20 minutes until potato is fork-tender.
Step 3
Add tofu and spinach and cook for 5 minutes until hot and wilted. Fold in pasta and heat gently for 2 minutes before serving.
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Cooked 3 times