Wok cooking at it’s easiest. Pasta dish with mushrooms and tofu, (though it is just as good with chicken breast), finished with coconut cream. Roasted finely-chopped garlic and thyme, sliced portabello mushrooms, added some Worcestershire sauce and fresh squeezed lime juice, cooked pasta shells and diced tofu, a cup of coconut cream, and thickened with a teaspoon of starch. Easy, savory and filling in less than 20 minutes.