Tofu Fettuccine Aglio e Olio by Michelle Heng

Ingredients (serves 1)
3 sheets baiye tofu (shredded to 0.5cm width)
4 clove garlic (minced)
2 pcs brown mushrooms (sliced)
2 pcs crab sticks (cubed)
2 tbsp olive oil
2 tbsp butter
Salt & black pepper

1. Raise baiye tofu fettuccine after cutting them.
2. Boil a pot of salted water to cook baiye tofu fettuccine for about 3 mins. Drain and set aside, reserve some of the 'pasta' water.
3. Heat olive oil in a skillet and fry garlic for 30 secs then melt butter in the same skillet before adding the mushrooms and crab sticks. Fry for about 2 mins.
4. Turn off the heat and toss in the cooked pasta, add 1-2 tbsp reserve pasta water where necessary. Season with salt and black pepper. 5. Toss to coat the pasta evenly and serve it with the mushrooms and crab sticks on top.
6. Bon appetite!

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