Cook the pasta in salted water according to package instructions.
Cut the shiitake mushrooms into strips and sauté in the pot. Add the fermented tofu, mash with a fork and spread between the mushrooms.
Add the vegetable milk, salt and pepper and heat.
Reserve a good sip of the vegetable milk in a cup. Mix the tapioca starch in the sip of vegetable milk until smooth and spread it in the sauce. Then add the pear wedges and bring to a boil until the pears are slightly softer and the sauce has thickened.
Season to taste and the sauce is ready. Spread the pasta in the sauce and sprinkle the walnuts on the plate. Tips:
The shiitake mushrooms can also be replaced with mushrooms or similar, and other noodles can of course be used instead of the gemelli. Fermented tofu is also called ‘pickled tofu’ or ‘preserved tofu’ in Asian stores, and there are spicier and less spicy flavors. Fermented tofu tastes similar to Roquefort.
Fermented tofu is not to be confused with stinky tofu!