Wash the smoked tofu, pat dry with a kitchen towel and cut into fine cubes.
In a bowl, mix 2 tsp cornstarch, 1 tsp smoked paprika powder, 1/2 tsp pepper and 1/2 tsp sugar.
Add the diced tofu, cover with a plate and gently shake to distribute the breading evenly.
Finally, add 1 tbsp soy sauce and gently shake again.
Heat 1 tablespoon canola oil in a skillet over medium heat and sauté the marinated tofu cubes until they are slightly crispy on the outside.
Allow the finished facon to cool.
Step 2- The sauce
In a small saucepan, add 500 ml soy cream, 750 ml water, 1 tbsp tomato paste, 1 tsp smoked paprika powder, about 3 tsp salt, 1/2 tsp pepper, 1 clove crushed garlic, 1 tsp sugar and 1.5 tbsp
cornstarch and stir well with a whisk.
Bring the sauce to a boil once over medium heat, stirring often.
Step 3- The gratin
Preheat the oven to 180°C convection or 200°C top and bottom heat.
Put the pasta and the facon in the baking dish and mix everything once well.
Pour the hot sauce over the pasta and bake for 30-35 minutes.