Gochujang-cacio Pepe With Crispy Tofu
A bold fusion of spicy Korean gochujang and creamy Italian cacio e pepe, featuring al dente spaghetti tossed in a silky cheese sauce and crowned with ...
4 servings
Korean-Italian Cuisine
🟡Intermediate★★★☆☆
May 28, 2025
24 views
Ingredients
🥩
14 oz
Extra-firm tofu
pressed and cut into 1/2-inch cubes
🥬
1/2 cup
Cornstarch
for coating Extra-firm tofu
🥛
2 tbsp
Unsalted butter
🌾
1.5 cups
Pasta cooking water
starchy water reserved from cooking Spaghetti
🫒
3 tbsp
Olive oil
for frying Extra-firm tofu
📦
12 oz
Spaghetti
semolina-based preferred
📦
1 cup
Pecorino romano
finely grated, plus extra for serving
📦
2 stalks
Scallions
thinly sliced, for garnish
📦
2 tbsp
Gochujang
Korean red chili paste
🥬
1 tsp
Freshly ground black pepper
for sauce
🥬
1/2 tsp
Black pepper
freshly ground, for tofu seasoning
🌶️
1 tsp
Salt
divided between tofu and pasta water
📦
1 tsp
Toasted sesame seeds
optional, for garnish
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Press Extra-firm tofu between paper towels or in a tofu press for at least 15 minutes to remove excess moisture; this ensures a crispy crust when fried.
Step 2
Pat Extra-firm tofu dry and gently toss with Cornstarch, half of the Salt, and Black pepper in a medium bowl until each cube is evenly coated; the starch forms a light crust that crisps without becoming gummy.
Step 3
Heat Olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering and registering 350°F (175°C); oil this hot prevents sticking and promotes even browning.
Step 4
Fry Extra-firm tofu in a single layer, turning occasionally, until all sides are golden brown and crisp, about 3–4 minutes per batch; transfer to a wire rack set over a sheet pan to drain.
Step 5
Bring a large pot of water to a rolling boil, add the remaining Salt, then cook Spaghetti until just al dente, stirring occasionally to prevent sticking.
Step 6
Reserve 1.5 cups of Pasta cooking water, then drain Spaghetti and immediately transfer to a large mixing bowl to stop the cooking process.
Step 7
In a separate large skillet over medium-low heat, melt Unsalted butter until it foams and releases a pale nutty aroma, about 2 minutes; this clarifies flavors and prevents burning.
Step 8
Whisk in Gochujang and cook for 30 seconds to bloom the chili paste’s flavors, then gradually whisk in about 1 cup of Pasta cooking water to create a silky, emulsified sauce.
Step 9
Add drained Spaghetti to the skillet, tossing vigorously with tongs to coat each strand; add more Pasta cooking water as needed to adjust consistency to a smooth, clingy sauce.
Step 10
Remove the skillet from heat and sprinkle in Pecorino romano and Freshly ground black pepper while tossing to form a creamy cacio e pepe-style sauce; off-heat integration prevents graininess.
Step 11
Gently fold in the crispy Extra-firm tofu, tasting and adjusting seasoning with additional Salt or Freshly ground black pepper if needed.
Step 12
Divide the Gochujang-cacio Pepe with Crispy Tofu among warm plates, garnish with Scallions and Toasted sesame seeds, and serve immediately to maintain contrast between silky pasta and crunchy tofu.
✨Chef's Tips
- ★Grate Pecorino romano finely with a microplane and let it warm to room temperature so it melts smoothly into the sauce.
- ★Keep the skillet on medium-low when whisking in Gochujang and butter; overheating can cause the emulsion to break and become greasy.
- ★Always reserve more Pasta cooking water than you think you need—the extra starch helps bind the sauce and achieve a glossy finish.
- ★For restaurant-style plating, twirl 3 ounces of pasta around a carving fork, then slide it onto the center of a warm plate to form a neat nest.
- ★For an even crunch on Extra-firm tofu, double-fry by returning cubes to oil heated to 375°F (190°C) for 30 seconds after the initial fry, then drain again on a rack.
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