Miso-Mushroom Tofu Fettuccine with Spinach

Steps

1. Press the tofu for 10 minutes, cut it into cubes, and toss with the cornstarch.
2. Bring the water to a boil in a large pot; do not salt it, since the miso paste brings salt.
3. Heat half of the canola oil in a large skillet over medium-high heat. Fry the tofu, turning, until golden and crisp on most sides, 8 to 10 minutes. Move it to a plate.
4. Add the fettuccine to the boiling water and cook until al dente, about 10 minutes. Scoop out 1 cup of the pasta water, then drain.
5. While the pasta cooks, add the remaining half of the canola oil to the skillet and cook the mushrooms over medium-high heat until browned and their liquid is gone, 6 to 8 minutes.
6. Stir the garlic and ginger into the mushrooms and cook 1 minute until fragrant.
7. In a small bowl, whisk the miso paste with the coconut milk until smooth to make a miso cream.
8. Pour the miso cream into the skillet and simmer gently for 2 minutes.
9. Add the spinach to the skillet and stir until wilted, about 1 minute.
10. Add the drained fettuccine and toss, adding the reserved pasta water a splash at a time until the sauce is glossy and coats the noodles.
11. Stir in the lemon juice and black pepper, then fold in the crisp tofu.
12. Divide among 4 bowls and top with the green onion and sesame seeds.