Soy Sauce Butter Noods w/ Tofu and Broccoli

I recently became aware of Asian kids mixing soy sauce and butter on rice and noodles. I somehow missed the memo on this magical combination, but don't feel bad for me. I've been making up for lost time by making these noods almost weekly! And I've been adding Parmesan cheese to really flip the script! Mashing up cheesy goodness and Asian flavors! have been my favorite recent discovery! Hope you enjoy! 

Soy Sauce Butter Noods with Tofu and Broccoli
1 pound of spaghetti (or your favorite pasta)
Kosher salt (to salt pasta water)
1 pound of tofu (wrap in paper towels to draw out some of the moisture) 
neutral oil for frying tofu (I've been trying to stay away from vegetable oils so I'd suggest olive or coconut oil)
2 tbs soy sauce (or tamari, for tofu)
2 tbs rice vinegar (for tofu)
4 cloves garlic (minced)
2 shallots (minced)
12 ounces diced broccoli
1/4 cup soy sauce (or tamari) 
1/4 cup butter
1/2 cup parmesan cheese
crushed red pepper or chili oil (to taste)
(don't forget to add kimchi) 
Boil pasta following package instructions, saving a cup of pasta water as pasta nears being done. Strain pasta before completely done. 
Cube tofu and fry in your wok or pan. As tofu starts to brown, add soy sauce and rice vinegar. Continue cooking til tofu is nicely browned. Remove tofu to be added later. 
Add minced garlic and shallots to wok. Fry for about 2 minutes and then add broccoli. Add 1/4 cup of pasta water and put lid over wok or pan for 4 minutes. Add pasta to broccoli / garlic /shallots. Add soy sauce and butter mixing everything together. Add remaining pasta water (approx 3/4 cup) and parmesan cheese to pasta. I use tongs to mix everything together and then plate. Add crushed red pepper, chili oil, and/or kimchi to your dish! Enjoy! 


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