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1
Make the cream: Put the tofu and soy milk in a bowl, mash up the tofu with a spatula, and strain the mixture through a strainer.
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2
(I've used 1 whole block of tofu in the photo.)
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3
Even if you don't have a large sieve or strainer, if you immerse a tea strainer in the mixture and turn a rubber spatula round and round inside it, you'll have a cream-like texture in 5 minutes.
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4
Season with 1 to 1 1/2 teaspoons of salt and pepper.
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5
Make the sauce: Take the stem ends off the shimeji and enoki mushrooms, divide into small clumps, and rinse quickly.
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6
Put all the mushrooms at once into a frying pan with butter and stir fry over high heat.
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7
When a little moisture comes out of the mushrooms and they become wilted, lower the heat to medium, season with salt and pepper and continue stir frying.
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8
Turn the heat down to low, add the tofu cream and soup stock cube and mix.
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9
When the edges are bubbling, lower the heat further, season with salt and pepper and turn the heat off.
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10
Boil the accompaniments: Bring plenty of water to a boil in a pot, add a pinch of salt, and boil some broccoli florets.
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11
When they have turned bright green, check them for doneness and take them out when they're the texture you like.
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12
Boil the pasta: Put the pasta in the same pan you used to boil the broccoli, and cook it according to package instructions.
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13
Stir the pasta around and add 1 teaspoon of olive oil.
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14
The key is to make the pasta swim in the hot water.
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15
Cook the pasta until al dente, drain in a colander, and plate.
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16
Finish the sauce: Reheat the sauce, add a little white wine, briefly bring to a boil and turn off the heat.
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17
Pour plenty of sauce on the pasta, add the accompanying broccoli and it's done.
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18
The white wine and tofu make this sauce very rich.
