Pasta Bolognese

LAY HO MA (how's it going in Cantonese)! Everyday is a great day to slurp spaghetti noodles. Join me in this episode and learn how to make an absolutely delicious Bolognese inspired recipe tonight! Let's begin

Ingredients:

• 200g extra firm tofu
• 2 tbsp chili oil
• 1 tbsp soy sauce
• 1 1/2 tbsp dark soy sauce
• 1 red onion
• 4 pieces of garlic
• 2 carrots
• 3 stalks celery
• 2 tbsp olive oil
• 1/4 tsp salt
• pepper to taste
• 1 tsp crushed pepper flakes
• 1/2 tsp dried oregano
• 2 tbsp tomato paste
• 1 cup red wine
• 3 cups tomato purée
• 1/2lb spaghetti
• fresh basil to serve

Directions:

1. Pat dry the extra firm tofu with a paper towel and mash into a crumble with a fork

2. Heat up a nonstick pan to medium heat. Add the chili oil followed by the crumbled tofu. Sauté for 3-4min

3. Add the soy sauce and dark soy sauce. Then, sauté for another couple of minutes. Set the crumble aside

4. Finely chop the red onion, garlic, carrots, and celery

5. Heat up a stock pot to medium heat. Add the olive oil followed by the red onions. Sauté for 2-3min. Then, add the garlic, salt, pepper, crushed pepper flakes, and dried oregano. Sauté for 2-3min

6. Add the carrots and celery. Sauté for 5-6min. Add the tomato paste and sauté for 2min

7. Add the red wine and cook for 2min. Add the crumbled tofu and the tomato purée. Give the sauce a good stir

8. Place on a lid half covered and let it simmer on medium low for 20-30min

9. Bring another pot of water to boil when you're ready to cook the pasta. Boil the pasta for a minute less to package instructions

10. Transfer about 1/2 cup of the pasta water to the simmering sauce and give it a good stir

11. Strain out the water from the pasta and add as much or as little sauce to the pasta as you'd like and cook for 1-2min

12. Plate and serve the pasta with fresh basil and freshly cracked pepper