Bucatini with fermented tofu and szechuan peppercorn

By • February 24, 2015 0 Comments

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Author Notes: This noodle dish is inspired by Cacio e Pepe, with ingredients I always have in my pantry that are somewhat similar to cheese and black pepper. nowarmsoda


Serves 1

  • bucatini
  • 0.5 teaspoons szechuan peppercorn
  • 1 tablespoon fermented tofu
  • 0.5 tablespoons soy sauce
  • 1 tablespoon minced ginger
  • 1 tablespoon minced shallot
  1. Toast and coarsely grind the szechuan peppercorn (use a bit more if you like this stuff)
  2. While the pasta is boiling, heat a bit of peanut oil (or other neutral tasting oil) in a skillet or wok at medium low heat. Sweat the ginger and shallot for a couple of minutes, you want them nice and soft with some color, but not too dark.
  3. Add the peppercorn, let it sizzle in the oil for like 30s, then add the soy sauce. This is the basically the pasta sauce. How much soy sauce (and fermented tofu) will depend on the brand you use and how salty they are.
  4. When the pasta is done, increase heat to medium and add the pasta and the fermented tofu to the pan. Stir and shake to get the tofu to break up and let the sauce coat the pasta, thin it out with pasta water if it gets dry, you know the drill.
  5. Taste for seasoning, add a touch more soy sauce or fermented tofu if needed. Serve in a warm shallow bowl. No garnish is required if you want to stick with the spirit of cacio e pepe. If I have some cilantro on hand I would add some finely minced leafs.

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