Sunday, March 03, 2013

no cheese pasta

Just reading the current issue of Lucky Peach, in it, this guy Ladner who is the chef at the badass NY italian restaurant Del Posto described a pasta dish using pureed tofu in the sauce.  I thought this is cool because I have been using fermented tofu (豆腐乳) instead of cheese to mix into pasta or noodle dishes for years.  I am not remotely close to being a vegetarian, but I just find myself with fermented tofu on hand more often than cheese.  One of my favorite week night dinner is spaghetti noodles seasoned simply with soy sauce, crushed Szechuan pepper corn, some chili pepper, and fermented tofu, a bit like a spicier Chinese cacio e pepe if that make sense.

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