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    Whole-Wheat Pasta with Tofu & Cucumber


    Source of Recipe


    Source: Quick from Scratch - One Dish Meals

    List of Ingredients




    /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 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

    Recipe



    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.



 

 

 


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