This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

ST. LOUIS, MO (KTVI)- They are the Oscars of the food world and this guy, St. Louis Chef Gerard Craft became the 1st St. Louis Chef to win the coveted James Beard Award.

He’s in very high demand, especially now but Gerard took time out of his busy rock star lifestyle to cook us up a meal FOX 2 News in the Morning!

Gerard Craft’s latest concept, Porano Pasta + Gelato will be opening downtown later this summer. Here’s the recipe for Calabrian Tofu + Pomodoro Sauce @ Porano Pasta and Gelato
Calabrian Tofu

1lb Firm non-gmo Tofu Drained, Dried, and Diced
1 tbs Ground Calabrian Chili
2 tsp Salt
1 tbs, 1 tsp Minced Garlic
¼ tsp Fresh Chopped Thyme
1/4 Cup of oil for cooking

1)Combine all ingredients and marinate for 12 hours in the refrigerators.

Pomodoro Sauce

1 28 oz can San Marzano Tomato
¾ c. Diced Onions
3 cloves Garlic, minced
2 ⅓ tbs Torn Basil
¾ c White Wine
⅓ c Olive Oil
¾ tsp Salt

1)    Finely chop all of the tomatoes, or puree in a food processor, and reserve all of the juice.
2)    In a large stock pot sweat onions and garlic in olive oil and salt until completely translucent.
3)    Add white wine and cook on high until all of the alcohol is cooked off.
4)    Add tomatoeswith their juices, and basil then simmer for about 20 min on low heat.

For the dish:

½ c toasted pistachios, roughly chopped
½ c pecorino, grated on a micro plane
1 tsp dried oregano
1 lb dried Strozapretti pasta (Rusticella D’Abruzzo recommended brand)
2 c Pomodoro sauce (recipe above)
Calabrian tofu (recipe above)

1)    Remove the tofu from the refrigerator.
2)    Heat Pomodoro sauce.
3)    Heat 1/4 cup vegetable oil in a sauté pan over medium heat. When hot, add tofu. Let it brown on one side, about two minutes. Toss in the pan to brown the other sides. Once evenly browned and hot, remove from the heat and set aside.
4)    Cook pasta until al dente or done to your liking.
5)    Toss pasta with Pomodoro sauce. Add tofu and toss.
6)      Divide the pasta between four bowls. Top each with pistachios, pecorino, and dried oregano, and serve!

More Information:
www.nichestlouis.com
www.brasseriebyniche.com
www.tastebarstl.com
www.pastariastl.com