Tofu and Mushroom Rigatoni

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