Black Bean Penne with Tofu, Green Beans and Sesame Seeds


June 25, 2016

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Add the Black Bean Penne pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.

Slice the tofu into cubes and add to a wok. Add in the garlic clove, red chilli and sesame seeds. Sauté. Add in the shredded carrot, green beans, red cabbage and soy sauce. Sauté at a medium temperature for 5-10 minutes and then lower the heat.

Mix the tofu and vegetable medley into the Black Bean Penne Pasta and serve.


1 x 250g (8.82oz) Black Bean Penne Pasta

1/2 packet of (396g) block of firm fermented tofu

1 carrot

1/2 shredded red cabbage

1 cup green beans, de-stemmed and chopped

1 red chilli

1 garlic clove

1 tbsp sesame seeds

2 tbsp soy sauce

1 tbsp extra virgin olive oil


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