Tomato Soy Milk Pasta
This vegan pasta dish uses whole, fresh beefsteak tomatoes that are sautéed, peeled, and mashed to create a natural tomato sauce—no store-bought tomato sauce required. Rich soy milk replaces traditional heavy cream, combined with a variety of vegetables, mushrooms, and yuba (beancurd skin) for a creamy, nutritious, and flavorful plant-based meal.
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🍳 Cooking Flow
1. Boil pasta in salted water; blanch the yuba, drain, and cut into segments. Slice or julienne the remaining vegetables. → 2. Heat oil in a pan, add whole tomatoes, burdock root, and button mushrooms; cover and sauté over medium heat for 2 minutes. → 3. Remove the lid, reduce to low heat, remove tomato skins, and mash the tomatoes into a pulp to release their natural juices. → 4. Add carrots and konjac, stir-fry until soft, then add the cooked pasta, cabbage, yuba, and rich soy milk. → 5. Turn off the heat to season with salt, white pepper, and mirin. Then turn to high heat, toss to thicken the sauce, and serve with a sprinkle of black pepper and lemon juice.
Cooking Steps
Brief Cooking Order
1. Boil pasta in salted water; blanch the yuba, drain, and cut into segments. Slice or julienne the remaining vegetables. → 2. Heat oil in a pan, add whole tomatoes, burdock root, and button mushrooms; cover and sauté over medium heat for 2 minutes. → 3. Remove the lid, reduce to low heat, remove tomato skins, and mash the tomatoes into a pulp to release their natural juices. → 4. Add carrots and konjac, stir-fry until soft, then add the cooked pasta, cabbage, yuba, and rich soy milk. → 5. Turn off the heat to season with salt, white pepper, and mirin. Then turn to high heat, toss to thicken the sauce, and serve with a sprinkle of black pepper and lemon juice.
Introduction
This vegan pasta dish uses whole, fresh beefsteak tomatoes that are sautéed, peeled, and mashed to create a natural tomato sauce—no store-bought tomato sauce required. Rich soy milk replaces traditional heavy cream, combined with a variety of vegetables, mushrooms, and yuba (beancurd skin) for a creamy, nutritious, and flavorful plant-based meal.
Step 1
Pour about 1000cc (1L) of water into a pot and bring to a boil. Add 1 tbsp (approx. 5g) of salt, add the pasta, and cook over medium heat for about 12 minutes, stirring occasionally to prevent sticking.
Step 2
Preparation: Peel and julienne the burdock root; julienne the carrots.
Step 3
Slice the button mushrooms.
Step 4
Score the konjac on both sides (1/2 to 2/3 depth) and slice into 0.3-0.4cm thick pieces to help absorb flavors.
Step 5
Slice the cabbage into 0.2-0.3cm wide strips; remove the thin stem end of the tomatoes.
Ingredients List
Important Notes
Use plenty of water and salt when boiling pasta (1000ml water to approx. 5g salt) to ensure the noodles have a perfect al dente texture and a seasoned base. 💡
Keep the heat at medium-low when sautéing the tomatoes to prevent the mushrooms and burdock from burning. ⚠️
It is recommended to use a high-concentration soy milk (approx. 5.0% protein or higher) instead of heavy cream to create a smooth, creamy sauce that feels light. 🍳
After blanching the yuba, be sure to squeeze out excess hot water to avoid burning your fingers while slicing, and to prevent diluting the sauce. ⚠️
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