The Atlanta Journal-Constitution
MISO BUTTER NOODLES
Salt
1 pound spaghetti
10 ounces extra-firm tofu
8 tablespoons butter
4 scallions, thinly sliced with white and green parts separated
½ cup white miso
1 tablespoon gochugaru or other dried red chile flakes, plus more to taste
Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook until al dente, 7 to 9 minutes. Drain, reserving 1 cup of the pasta water.
While the water heats and the pasta boils, slice the tofu into 1-inch-thick slabs and place on a plate between paper towels to drain.
Melt 2 tablespoons of the butter in a large, high-sided skillet over medium-high. When the butter is foamy, add the tofu. Season lightly with salt and cook, undisturbed, until the bottom sides are golden brown and easily release from the pan, 3 to 4 minutes. Flip, season lightly with salt, and continue to cook until browned on the second side, 2 to 4 more minutes. Transfer to a cutting board and cut into bite-size pieces.
Add the remaining butter to the skillet. After it melts, add the scallion whites and cook, stirring frequently, until tender, 2 to 3 minutes. Remove from the heat.
When the pasta is finished, add ½ cup of the reserved pasta cooking water to the skillet, along with the miso. Whisk aggressively until the mixture is smooth. Add the pasta and toss to coat, adding additional pasta cooking water as needed, 1 to 2 tablespoons at a time, to form a sauce that clings to the pasta without being goopy. Once you’re happy with the sauce, stir in the tofu and scallion greens. Sprinkle with the gochugaru. Serve, passing additional gochugaru around the table.
Serves 4 to 6.
Per serving, based on 4: 782 calories (percent of calories from fat, 39), 29 grams protein, 98 grams carbohydrates, 7 grams fiber, 32 grams total fat (16 grams saturated), 61 milligrams cholesterol, 1,873 milligrams sodium.