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Miso Tofu Cream Macaroni with Pak Choy

2 servings


2 small pak choy - quarter in lengthwise

1/2 carrot - julienne

1 Onion - sliced thin

2 King Oyster Mushrooms - sliced

4 Mushrooms -sliced

1-2 teaspoons Carwari Organic Tamari Soy Sauce

80g dried Macaroni (GF macaroni if required)

300g Firm Tofu

200ml Soy Milk

Sea Salt

Black Pepper


  1. Blanch pak choy (Cook the pak choy in salted boiling water for 2 minutes and drain well).

  2. Cook macaroni according to the package instruction and drain.

  3. Prepare the tofu cream. Place tofu, miso paste and soy milk into a food processor and blend until it becomes smooth creamy texture.

  4. Heat a frying pan and add the oil. Fry onion, carrot and mushrooms and coat with the oil and add cooking sake and tamari. Cover and cook for a few minutes.

  5. Add the tofu cream and cooked macaroni into the pan of the cooked vegetables

  6. Add the blanched pak choy and lightly coat with the sauce. Adjust the taste with salt and pepper.


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