Tofu ‘Pane’ Cream Pasta: A Hearty and Unique Healthy Dish
A Special, Exotic Tofu Recipe: Creamy Tofu ‘Pane’ Pasta
Enjoy a delightful combination of nutritious tofu and chewy, savory pasta with our Tofu ‘Pane’ Cream Pasta. Traditional ‘pane’ pasta involves hollowing out a bread bowl and filling it with pasta. Here, we’ve ingeniously replaced the bread with soft tofu for a healthier and more satisfying meal. Immerse yourself in the healthy goodness of our tofu ‘pane’ creation!
Ingredients- 1 block of Tofu (approx. 300-400g)
- 150g Fusilli pasta
- 7 Prawns (shrimp)
- 2 cloves Garlic
- 3 Tbsp Perilla oil (Deulgireum)
- 1 cup Heavy cream (200ml)
- 70g Boiled broccoli florets
- 50g Baby greens (mesclun mix)
- 2 Tbsp Cooking oil
- 5 Tbsp Olive oil
- 1 Tbsp Coarse sea salt (for seasoning tofu)
- Pinch of Salt (to taste)
- Pinch of Black pepper
- Pinch of Parsley flakes (for garnish)
Cooking Instructions
Step 1
Prepare all your ingredients. Fresh ingredients are the foundation of a delicious dish.
Step 2
Peel and devein the prawns, then rinse them thoroughly. Thinly slice the garlic cloves.
Step 3
Bring a pot of water to a boil and add a pinch of salt. Cook the fusilli pasta according to package directions until al dente. Drain the pasta, but do not rinse it. Immediately toss it with 1-2 tablespoons of olive oil to prevent sticking. Reserve about 1 cup of the pasta cooking water; this starchy water is excellent for adjusting the sauce’s consistency.
Step 4
Gently pat the tofu block dry with paper towels. Sprinkle coarse sea salt evenly on both sides and let it sit for about 5 minutes to absorb the seasoning. Heat a generous amount of perilla oil and cooking oil in a pan over medium heat. Fry the tofu until golden brown and crispy on all sides. While the tofu is still warm, carefully make a shallow cut about 1cm deep around the edges with a knife. Then, gently scoop out the center with a spoon to create a ‘pane’ or bowl-like shape. This is your tofu ‘pane’!
Step 5
Now, let’s make the cream sauce. Heat olive oil in a clean pan over low heat. Add the sliced garlic and sauté until fragrant, being careful not to burn it. Once the garlic is aromatic, add the prepared prawns and cook until they turn pink. Stir in the cooked fusilli pasta and sauté briefly. Pour in the heavy cream, and gradually add the reserved pasta water while stirring to achieve your desired sauce consistency.
Step 6
Once the sauce begins to simmer, carefully place the hollowed-out tofu ‘bowls’ into the sauce. Let them simmer gently for a short time to absorb some of the delicious sauce.
Step 7
Taste the sauce and season with salt as needed. Add a pinch of black pepper for extra flavor. Stir gently to combine.
Step 8
Finally, add the boiled broccoli florets to the pan and stir-fry for a quick moment until they are incorporated. Avoid overcooking the broccoli to maintain its crisp texture.
Step 9
Generously fill the hollowed-out tofu ‘bowls’ with the creamy pasta. Garnish with a sprinkle of parsley flakes and serve alongside fresh baby greens. Enjoy your unique and delicious Tofu ‘Pane’ Cream Pasta!
