Prep time, 8 minutes; cooking time, 7 minutes. Serves two people.
 
(American Saffron comes in a brick red powder found in certain supermarkets in ths spice section. If you have difficulty finding it, you can easily substitute it with Sate, which more readily available.)

◦ 360 grams fresh pasta (or 180 grams dry pasta)
◦ 250 grams tofu
◦ 1 tablespoon American saffron or Sate
◦ 1 tablespoon salted butter
◦ 1 1/2 teaspoon salt
◦ 1/4 teaspoon pepper
◦ 1/2 cup chicken bouillon
◦ 2 tablespoons fresh cream (15%)
◦ 1/3 teaspoon corn starch

Boil water in a deep pot, adding salt and cooking pasta for five minutes (or until desired consistency is reached).
Remove from the heat. Place butter in skillet at warm temperature adding the Sate or American saffron, mix thoroughly. Cut tofu in one-inch squares and place it in the skillet, mixing well with ingredients, adding the rest of the salt and pepper. Raise the temperature to near-medium heat. In a separate bowl, mix bouillon, corn starch and cream. Stir well and pour liquid into the skillet, reduce to required consistency, adjusting seasoning. Serve immediately over top of pasta.
 
Pair with: Phoenix Gold, Slipstream, Surly Blonde

Recipe by Louis Richer