Tofu Cacio e Pepe
I am not sure how this idea popped into my head, but it did, and it works. Apologies to Chinese and Italian grandmas everywhere! This dish is a fusion of Classic Italian Pasta Cacio e Pepe and Chinese Salt and Pepper Tofu (minus the salt and add cheese). Crisp and tender cubes of tofu covered with black pepper, gently pan fried in olive oil and then doused with a shower parmesan and pecorino. And it takes 15 mins start to finish. It’s a healthy— yet indulgent— quick lunch or dinner.
Serves 4
INGREDIENTS
14 oz firm silken tofu
7 tbsp cornstarch
2 tsp kosher salt, finely ground
2 tsp black pepper corn, finely ground
1 tsp sugar
¾ cup grated parmesan cheese
¼ cup grated Pecorino
Olive oil, for frying
Parmesan shavings, for garnish
Parsley leaves, for garnish
METHOD
Mix together cornstarch, salt, pepper and sugar in a medium bowl. Pat tofu dry with paper towel and cut into 1” cubes.
In a large pan over medium high, pour enough olive oil to thoroughly coat the pan. Heat until oil shimmers or until small bubbles form with a wooden spoon handle is dipped into the oil.
Working in batches, evenly coat the cubes in the cornstarch mixture and fry until all sides are light golden brown—approximately 3-4 minutes per side--using chopsticks to turn. Remove with slotted spoon and transfer to a paper towel lined plate to drain for 1-2 minutes. Transfer all tofu to a medium bowl, add cheeses and gently toss to combine. Serve immediately on a platter topped with Parmesan shavings and parsley.
