Tofu and Mushroom Rigatoni | RICARDO

Ingredients

• 1/2 lb (225 g) white mushrooms, chopped
• 3 tbsp (45 ml) vegetable oil
• 1 lb (450 g) firm tofu, patted dry and crumbled
• 2 garlic cloves, chopped
• 3 tbsp (45 ml) tomato paste
• 1 1/2 cups (375 ml) mushroom or vegetable broth
• 1/4 cup (60 ml) low-sodium soy sauce
• 1/2 tsp (2.5 ml) sambal oelek, or more to taste
• 1 lb (450 g) rigatoni
• 1 cup (150 g) frozen green peas
• 3/4 lb (340 g) bok choy, thinly sliced
• 1 cup (35 g) cilantro leaves and stems, finely chopped
• 3 tbsp roasted sesame seeds, plus more for serving