Chickpea Penne with Black Pepper Tofu And Hot Honey Garlic Sauce

Serves 4


  • 1 box Tolerant Chickpea Penne 
  • 14oz package firm tofu, drained 
  • 3 tablespoons cornstarch, divided 
  • 1 teaspoon freshly cracked black pepper 
  • 2 tablespoons preferred vegetable oil, divided 
  • 3 baby bok choy, quartered lengthwise 
  • 4 green onions, cut into 1” pieces 
  • ⅓ cup vegetable low sodium broth 
  • ¼ cup hot honey 
  • 3 garlic cloves, minced or pressed 
  • 1” piece fresh ginger, peeled and finely grated or minced 
  • 1 teaspoon fine sea salt


  1. Cook Tolerant Chickpea Penne according to package directions. Set aside to cool completely. 
  2. Drain tofu well and pat dry. Wrap tofu in a clean kitchen towel, place in a shallow baking dish, and weigh it down with a heavy object, like a cast-iron skillet. Let sit for at least 15 minutes and up to 1 hour. 
  3. Cut pressed tofu in half lengthwise, then cut crosswise into 12 squares. To a medium bowl, add tofu, 2 tablespoons cornstarch, and pepper, and mix until tofu is coated.
  4. In a large skillet heat 1 tablespoon oil over medium heat. Add tofu and cook until golden and crispy, about 3 minutes on each side. Transfer tofu to a plate.
  5. To the same skillet, add remaining oil and heat over medium heat. Add bok choy and cook until lightly browned 3-4 minutes. Add green onions and cook for 1 minute. Remove from heat and set aside.
  6. To a small saucepan over medium-low heat, add the remaining 1 tablespoon cornstarch, then whisk the vegetable broth into cornstarch until lump-free. Whisk in hot honey, garlic, ginger, and salt until well combined. Stir for 2-3 minutes, until sauce has thickened.
  7. In a large bowl toss cooked pasta with the sauce, bok choy, and green onions. Add tofu and stir together. Serve immediately.
  8. Enjoy!