• approx. 180 g smoked tofu
• 2 tsp. cornstarch
• 1 tsp smoked paprika powder
• 1/2 tsp pepper
• 1/2 tsp. sugar
• 1 tbsp. soy sauce
• 1 tbsp. canola oil

Step 1- The Facon

• Wash the smoked tofu, pat dry with a kitchen towel and cut into fine cubes.
• In a bowl, mix 2 tsp cornstarch, 1 tsp smoked paprika powder, 1/2 tsp pepper and 1/2 tsp sugar.
• Add the diced tofu, cover with a plate and gently shake to distribute the breading evenly.
• Finally, add 1 tbsp soy sauce and gently shake again.
• Heat 1 tablespoon canola oil in a skillet over medium heat and sauté the marinated tofu cubes until they are slightly crispy on the outside.
• Allow the finished facon to cool.

Step 2- The sauce

• In a small saucepan, add 500 ml soy cream, 750 ml water, 1 tbsp tomato paste, 1 tsp smoked paprika powder, about 3 tsp salt, 1/2 tsp pepper, 1 clove crushed garlic, 1 tsp sugar and 1.5 tbsp cornstarch and stir well with a whisk.
• Bring the sauce to a boil once over medium heat, stirring often. 

Step 3- The gratin

• Preheat the oven to 180°C convection or 200°C top and bottom heat.
• Put the pasta and the facon in the baking dish and mix everything once well.
• Pour the hot sauce over the pasta and bake for 30-35 minutes.
•  It goes well with about 500 g of green beans.

Enjoy your meal!