Gluten Free Buckwheat Penne with Enoki Mushrooms and Tofu


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


  1. Cut the tofu into strips and sauté in oil until browned. Remove from the pan and set aside.
  2. Toast the sesame seeds in a hot oven for 3-4 minutes and set aside.
  3. Slice the onions into 25mm/1” lengths. Finely dice the garlic and ginger. Chop the mushrooms and slice the pak choi into 5mm strips.
  4. Oil a large pan and sauté the vegetables until almost cooked.
  5. Add the soy sauce, water, salt and pepper and cook on a high heat for a few minutes.
  6. Bring a large pan of salted water to a rapid boil and cook the pasta as per instructions on the back of the packet.
  7. Drain the pasta and add it to the vegetable pan with the tofu and mix gently.
  8. Scatter the sesame seeds over the pasta and serve.