Boil the spirelli following the instructions on the package. Crush the tempeh with a fork and brown it in a bit of oil. Cut the white cabbage into thin strips, cut the Brussels sprouts in half and steam or braise them. Then incorporate the vegetables into the tempeh and add the shoyu, the soy milk, the tahin, the cumin and the clove of garlic. Finally, mix the Kuzu with some water and add it to the sauce while stirring, in order to obtain a certain consistency. Garnish the sauce with chives and serve with the pasta.