Crispy Tofu Rigatoni in Creamy Mushroom Sauce

Steps

1. Prep first: press the tofu, cube it, slice the mushrooms, chop the onion and parsley, and mince the garlic.
2. Bring the water to a boil in a large pot and add half the salt.
3. Toss the tofu with the cornstarch until lightly coated.
4. Heat one third of the olive oil in a large skillet over medium-high heat. Add the tofu and cook, turning, 8 to 10 minutes until golden and crisp on all sides. Move the tofu to a plate.
5. Meanwhile, cook the pasta in the boiling water until al dente, about 11 minutes. Scoop out 120 g of the pasta water, then drain the pasta.
6. Heat the remaining two thirds of the olive oil in the same skillet. Add the mushrooms in an even layer and cook without stirring for 4 minutes, then stir and cook 4 minutes more until browned.
7. Add the onion and cook 3 minutes until soft. Stir in the garlic and thyme and cook 30 seconds.
8. Pour in the vegetable broth, scraping up the browned bits, and simmer 3 minutes until reduced by about half.
9. Stir in the heavy cream, the remaining half of the salt and the black pepper; simmer 2 minutes until lightly thickened.
10. Add the drained pasta and the parmesan, tossing until creamy; splash in the reserved pasta water as needed to loosen.
11. Stir in the lemon juice, fold in the crispy tofu, and serve topped with the parsley.