Whole Wheat Pasta with Tofu & Cucumber

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/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