Black Bean Pasta with Tofu

Get your pasta with lower carbs and higher protein - black bean pasta!
Sauce:
1 Tbsp Korean sweet soy paste
1 tsp soy sauce
1 tsp sesame oil
2 Tbsp pale dry sherry

12 oz black bean pasta
1 Tbsp canola oil
10 oz 5-spiced baked tofu, sliced
1 red pepper, cut into matchsticks
1/2 cup corn kernels
1 leek, cleaned and sliced, about 1 cup (or equivalent amount of diced onion)

Dash toasted sesame seeds

Whisk together the sauce ingredients in a small bowl. Bring 2 quarts of salted water to a boil in a pot. Add the pasta and cook according to package directions, just until al dente. Drain well.

Meanwhile heat oil in a wok or large skillet. Toss in the tofu and cook for about 5 minutes, to heat through and brown up a bit.

Set tofu aside in a bowl. Toss pepper, corn and leek into the wok and stir fry for about 5 minutes.

Now gently fold in the pasta and tofu into the veggie mixture in the wok.

Tip in the sauce and mix well, gently. Heat through and serve.

Serve with a crispy raw salad. Serves 4.