Leeks, Tofu and Tagliatelle
Given only the above, what would I cook? I gave it an Asian twist even though tagliatelle doesn’t seem to belong to Asian kitchen.
I cut the tofu into thin rectangular shape, coated them with corn flour and pan fried them while the tagliatelle was in the boiling pot of water. I pan fried the tofu in two batches and set them aside, which by then the tagliatelle was almost cooked.
I heated up the wok, put a little bit of olive oil, followed by the garlic and onions. Well, I always make sure I have these ingredients in my kitchen no matter what. After about 2 minutes, I chucked in the sliced leeks and gave them a good stir. I then started to season them with heaps of black pepper, some light soya sauce and some dark soya sauce. After that, I added some water to make the sauce.
When it came to boil, I thicken the sauce with corn flour. Let it boil for about 2 minutes, I then added the tagliatelle and tofu and mixed them well with the sauce. Voila, there I have a black pepper tagliatelle with leeks and tofu.








