Whole-Wheat Pasta with Tofu and Cucumber

Whole-Wheat Pasta with Tofu and Cucumber
Photo by © Melanie Acevedo

Ingredients

  • 1 teaspoon Asian sesame oil
  • 1 tablespoon plus 4 teaspoons soy sauce
  • 1 ½ teaspoons lemon juice
  • ¾ pound whole-wheat spaghetti
  • 2 ½ tablespoons cooking oil
  • ¼ teaspoon salt
  • 1/8 teaspoon cayenne
  • + 7 more ingredients
    • 3 tablespoons chopped cilantro or fresh parsley
    • 1 ¼ pounds firm tofu, cut into 1/2-inch dice
    • 2 ½ teaspoons grated fresh ginger
    • 2 tablespoons wine vinegar
    • 3 scallions including green tops, sliced
    • ¾ teaspoon grated lemon zest
    • 2 cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices

1. 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. 2. 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. ...

View full recipe at My Recipes

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