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Whole-Wheat Spaghetti with Hoisin and Golden Tofu

Source of Recipe

Natural Health Magazine


Recipe Introduction

Whole-wheat spaghetti has a springy texture and a hearty flavor that works well with a glaze of hoisin sauce, soy sauce, and lime juice. Cook the spaghetti and the tofu at the same time-they both take 10 to 12 minutes.

List of Ingredients

2 tablespoons hoisin sauce
1 tablespoon low-sodium soy sauce
2 tablespoons lime juice
1 tablespoon canola oil
8 ounces extra-firm tofu, cut crosswise into 1/2-inch-thick slabs, then lengthwise into 1/2-inch strips, and blotted dry on paper towels
12 ounces whole-wheat spaghetti
Salt
1/4 cup whole fresh
cilantro leaves


Recipe

1. Bring 4 quarts water to a boil in large pot.

2. Combine hoisin sauce, soy sauce, and lime juice in bowl large enough to hold cooked pasta; set aside.

3. Heat oil in medium nonstick skillet until shimmering. Add tofu and cook over medium heat until golden brown, 5 to 6 minutes. Turn tofu and cook until golden brown on second side, about 5 minutes.

4. Meanwhile, add spaghetti and salt to taste to boiling water and cook until al dente. Reserve 1/4 cup water and drain pasta.

5. Add spaghetti to bowl with hoisin mixture and toss to coat, adding reserved cooking water as necessary to moisten pasta. Transfer spaghetti to individual bowls. Arrange several pieces of tofu over each bowl, and then garnish with cilantro leaves. Serve immediately. Serves 4