Kimchi Tofu Alfredo Farfalle (Creamy Kimchi Bow-Tie Pasta)

Name: Kimchi Tofu Alfredo Farfalle (Creamy Kimchi Bow-Tie Pasta)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: farfalle 180 g; ripe kimchi 120 g; firm tofu 150 g; heavy cream 180 ml; milk 80 ml; Parmesan cheese 35 g; butter 15 g; garlic cloves 2 clove; olive oil 1 tbsp; black pepper 0.5 tsp

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 10

About this dish

Cubes of firm tofu, browned at the edges, do the job meat usually does, while kimchi squeezed of its juice lends a sour, spicy note to a Parmigiano cream sauce.

Left mostly unturned while it fries, the tofu colors at the corners without breaking apart. Bow-tie farfalle holds pockets of sauce in its pinched centers.

Ingredients

servings

IngredientAmount

garlic cloves2 clove

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

8 steps

1

Squeeze 120g ripe kimchi firmly so only a little juice remains, then chop it finely.

Press 150g firm tofu with paper towels until the surface feels dry, and cut it into 1cm cubes so it can brown instead of steaming.
2

Bring a large pot of salted water to a full boil, add 180g farfalle, and cook until al dente.

Reserve 3/4 cup pasta water before draining, because it will loosen and bind the cream sauce later.
3

Set a wide pan over medium heat and melt 1 tablespoon olive oil with 15g butter.

Add the 2 sliced garlic cloves and cook just until fragrant, lowering the heat if the edges start browning too quickly.
4

Add the chopped kimchi and stir-fry over medium heat for about 3 minutes, until the pan looks less watery.
5

Add the tofu cubes and sear for 2-3 minutes, moving them gently so the edges can turn golden.
6

Pour in 180ml heavy cream and 80ml milk, then simmer over medium heat for only about 2 minutes.
7

Lower the heat before stirring in 35g grated Parmesan so the cheese melts smoothly and the sauce does not split.
8

Add the drained farfalle and loosen the sauce with reserved pasta water a little at a time until it coats the folds.

When the pasta is glossy, finish with 0.5 teaspoon black pepper and serve immediately while hot.