1 package of Rossi Pasta (your choice of flavor)
1 teaspoon five pepper oil or hot chili oil
2 tablespoons tamari
1 teaspoon mirin (sweet sake)
1 teaspoon plum or balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon toasted sesame oil
1/2 cup dry white wine
8 oz. extra firm tofu, chopped
1 (15 oz) can diced tomatoes with juice
6 cloves fresh garlic, thinly sliced, then chopped
1/2 teaspoon hot pepper flakes (optional)
1 pound fresh clalmari or octopus, chopped in 1 pieces
1. Cook pasta according to package directions and reserve warm.
2. Bring oils, wine, and juice from tomatoes to a slow boil on medium heat and sauté garlic until golden brown. Add balance of liquid ingredients and simmer for about 5 minutes.
3. Carefully stir in seafood for about 90 seconds with wooden spoon. Add tofu and tomatoes and bring back to a boil, and remove from heat. Add contents to the still warm pasta and incorporate.
Serve with lemon wedges and freshly grated pecorino or parmesan cheese if desired.