Prepare all ingredients. Cut vegetables into lengths similar to penne pasta.

Boil water, add 1 tbsp salt, and cook penne pasta for 13 minutes. Save the pasta water for later use.

Blend tofu and soy milk in a mixer to create a creamy base.

Heat a pan, sauté garlic, then add onions and cook until softened.

Add zucchini to the pan and stir-fry until slightly softened.

Add crab sticks and enoki mushrooms to the pan and stir-fry briefly.

Pour the tofu cream into the pan and mix with the vegetables.

Add 1 ladle of reserved pasta water and the cooked penne pasta to the pan.

Season with salt and pepper, adjust the consistency, and cook until well combined.