Chinese Sausage and Fermented Tofu Carbonara
If Carbonara Were Chinese (and Dairy-Free) This Chinese sausage and fermented tofu carbonara comes together with as little effort as the Italian original. Creamy fermented tofu (腐乳, fǔrǔ)—also known as fermented/preserved beancurd and “vegan cheese”—takes the place of Pecorino Romano to make a surprising non-dairy substitute. Furu’s tang and funk might be misplaced in such a simple dish, but the sweet, savory Kam Yen Jan pork sausage makes it a striking duo. Aged Pecorino has its own sharpness and pungency, after all. The only deviation to the original script, possibly...