Cheesy Fermented Tofu Fettuccine w/ Leek & Pork Belly

3 reasons to why I simply love pasta. (1) It's quick & easy. (2) There are no limitations on the type of pasta you can come out with - Fusion, Asian, Classic Italian, Mexican & many more~ (3) To be able to handmade fresh pasta on days when the #rusticgamestrong notion kick in.

Have you noticed my new skillet? Yes! with the help of this stunning Wooden Handle Cast Iron Skillet from Le Creuset Heritage Series, I've crafted a luscious Chinese fusion fettuccine recipe in this week one-pan pasta special!

Fermented Tofu also known as preserved bean curd/tofu cheese is widely used and found commonly in Asia. It is also often eaten with porridge or stir fried with vegetables as it is very salty on it's own. If you're situated in the western part of the world, fret not, you should be able to find this easily in most Asian groceries. 

Leek & Fermented Tofu probably belongs to one of the paired ingredients that are perfectly matched for each other (i.e. chocolate & milk). With the addition of parmigiano reggiano (parmasan cheese) it helps to further amplify the characters of the fermented tofu in this recipe. It may be an acquired taste to some, but definitely worth the shot! 


  • 180 g of fettucine - about 2 servings - can be substituted
  • enough salt (1-2 tbs) & water for the cooking of pasta 
  • 12 g of fermented tofu
  • 2 stalks of leek, coarsely chopped, separate the green from the white.
  • 100 g of pork belly, cut in slices
  • 1 tsp of sesame oil
  • a pinch of salt
  • 1/2 tsp white pepper
  • 2 cloves of garlic, in slices
  • 2 egg yolks
  • 70 ml of cooking cream
  • 2 - 3 tbs of pasta water
  • 1 tsp of sugar
  • 4 tbs of grated parmegiano reggiano
  • black pepper to taste
  • 2 - 3 tbs of olive oil


Marinate the pork slice with white pepper, sesame oil & a pinch of salt.

Start off by following the package instruction for the cooking of pasta. For fettuccine it should take about 7/8 minutes or so - ( Remove from boiling water 1 minute to al dente ) 

In a bowl, prepare the fermented tofu cream sauce by mixing the tofu with 3 tbs of grated parmigiano reggiano (reserve 1 tbs for garnishing), egg yolks, cooking cream, sugar & black pepper. Mix well and set aside.

Concurrently, while the pasta is still boiling, in a pan, sauteed the pork slices with 2 tbs of oil until lightly brown on the outside. remove from the pan retaining the oil, sauteed the white section of the leek till fragrant, then add in the garlic. Continue to saute for a minute or two. 

Transfer the pasta over into the pan with a few tbs of pasta water, the remaining greens of the leek & pork belly slices. Sauteed for a minute or two till well combine. Off the heat, pour in the fermented tofu cream & stir well till coated evenly on pasta. - do not pour in the cream if the pan heat is too high, it will cook the sauce and cause it to be dry & lumpy.  

Garnish with more Parmesan cheese & black pepper. Ready to serve!