Start the pasta in a pot of boiling water and put a lightly oiled frying pan on medium heat.
Finely dice or mince the garlic and chop the tofu into roughly 1.5cm squares and add both to the frying pan.
While they’re frying, grate the carrot and zucchini and finely chop the red cabbage. Once the tofu begins to brown slightly, add the veggies to the frying pan and stir occasionally.
While the veggies are softening, whisk all sauce ingredients in a small bowl and set aside.
When the tofu and veggies are well cooked, add the drained pasta and remove from the heat.
Add the sauce and stir until everything is well coated.
Serve while hot with a sprinkle of freshly grated carrot and sesame seeds. Enjoy!