Total
Time: 20 Minutes Serves 4
INGREDIENTS
3/4 pound
whole-wheat spaghetti
1 1/4 pounds
firm tofu, cut into 1/2-inch dice
1 tablespoon
plus 4 teaspoons soy sauce
2 1/2
teaspoons grated fresh ginger
2 1/2
tablespoons cooking oil
2
tablespoons wine vinegar
1 1/2
teaspoons lemon juice
1 teaspoon
Asian sesame oil
3/4 teaspoon
grated lemon zest
1/4 teaspoon
salt
1/8 teaspoon
cayenne
2 cucumbers,
peeled, halved lengthwise, seeded,
and cut into 1/4-inch slices
3 scallions
including green tops, sliced
3
tablespoons chopped cilantro or fresh parsley
DIRECTIONS
In a large
pot of boiling, salted water, cook the spaghetti until just done, about 15
minutes. Drain the pasta. Rinse with cold water and drain thoroughly.
In a medium
bowl, combine the tofu with the 1 tablespoon soy sauce and 1/2 teaspoon of the
grated ginger. Let sit for about 5 minutes.
In a large
glass or stainless-steel bowl, combine the remaining 2 teaspoons ginger and 4
teaspoons soy sauce, 1 1/2 tablespoons of the cooking oil, the vinegar, lemon
juice, sesame oil, lemon zest, salt, and cayenne.
In a large
nonstick frying pan, heat the remaining 1 tablespoon cooking oil over moderate
heat. Add the tofu and cook, stirring frequently, until browned, about 8
minutes. Add the tofu, pasta, cucumbers, scallions, and cilantro to the
dressing in the large bowl and toss.
Recipe
reprinted by permission of Food and Wine. All rights reserved.
Nutrition
Information
Serves 4 -
Facts Per Serving:
Calories: 495 Fat. Total: 15g
Carbohydrates, Total: 73g
Cholesterol: 0mg Sodium: 728mg Protein: 24g
Fiber: 13g %
Cal. from Fat: 27% Fat, Saturated: 0g
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Cooking.com
Source:
Quick from Scratch - One Dish Meals
http://www.cooking.com/Recipes-and-More/RecDetail.aspx?rid=2199
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