Whole Wheat Pasta with Tofu and Cucumber

This is one of my all time favorite tofu dishes. Its one of the few recipes I don't mess with!

Total Time:  20 Minutes                 Serves 4

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

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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Source: Quick from Scratch - One Dish Meals


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