Kimchi Tofu Alfredo Farfalle (Creamy Kimchi Bow-Tie Pasta)
Kimchi tofu Alfredo farfalle offsets a rich cream-and-Parmesan Alfredo sauce with the lactic tang of well-fermented kimchi. Garlic is bloomed in butter before cream, milk, and Parmigiano are combined into the classic Alfredo base, then chopped kimchi is stirred in to inject acidity and fermented complexity. Firm tofu, cut into cubes and pan-fried until golden on each side, adds a mild protein element with textural contrast against the smooth sauce. Farfalle's pinched center traps pockets of sauce, and black pepper provides a sharp finish. The entire dish takes about 15 minutes from pot to plate.
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Instructions
- 1
Lightly squeeze and chop kimchi; pat tofu dry and cut into small cubes.
- 2
Cook farfalle in salted water until al dente, reserving 3/4 cup pasta water.
- 3
Melt olive oil and butter, sauté garlic, then cook kimchi until excess moisture evaporates.
- 4
Add tofu and sear lightly, then pour in cream and milk and bring to a gentle simmer.
- 5
Stir in Parmesan, then toss with pasta and pasta water to reach a silky consistency.
- 6
Finish with black pepper, toss for 1 more minute, and serve immediately.
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