large 2lt saucepan, large frying pan and colander

300g firm tofu
8 spring onions
3 garlic cloves
3cm fresh ginger
200g mushrooms
300g pak choi
6 tbsp soy sauce
4 tbsp water
1 tbsp sesame seeds
300g FREEE Organic Buckwheat Penne Pasta
salt and pepper
oil

Mushrooms and Tofu

1. Cut the tofu into strips.
2. Slice the spring onions into 25mm/1” lengths, finely dice the garlic cloves and ginger.
3. Slice the mushrooms and slice the pak choi into 5mm wide strips.
4. Put some oil into a large frying pan over a medium heat.
5. Sauté the tofu strips until lightly brown then remove them to a plate, cover and set aside.
6. Put a little more oil in the pan and return it to a medium heat.
7. Add the onions, garlic and ginger and stir.
8. Tip the mushrooms and pak choi into the pan, cover and cook until they just start to soften. 
9. Remove the lid, add the soy sauce, water, season with salt and pepper and cook on a high heat for a few minutes.
10. Remove from the heat, cover and set aside.

Cooking Buckwheat Penne Pasta

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil.
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes. 
5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue the boiling and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink.

Buckwheat Penne with Mushrooms and Tofu 

1. Toast the sesame seeds in a hot oven or frying pan for 3-4 minutes then set aside.
2. Tip the drained pasta into the frying pan of mushrooms.
3. Stir and return the pan to the heat for a minute if required to re-heat.
4. Add the cooked tofu strips.
5. Scatter the sesame seeds over the pasta and serve immediately.