Whole-Wheat Pasta with Tofu and Cucumber

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Whole-Wheat Pasta with Tofu and Cucumber

 

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 to 1/4 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. Serves 4.