Guest guest Posted February 20, 2008 Report Share Posted February 20, 2008 /4 pound whole-wheat spaghetti 1 1/4 pounds firm tofu, cut into 1/2-inch dice 1 tablespoon soy sauce 2 1/2 teaspoons grated fresh ginger 2 1/2 tablespoons cooking oil 4 teaspoons soy sauce 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 Nutrition InfoPer Serving Calories: 579 kcal Carbohydrates: 67 g Dietary Fiber: 14 g Fat: 23 g Protein: 35 g Sugars: 4 g About: Nutrition Info Powered by: ESHA Nutrient Database 2. Cooking 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. Yield: 4 servings Quote Link to comment Share on other sites More sharing options...
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