Ingredients
3/4 lb. whole-wheat spaghetti
1 1/4 lb. firm tofu
1 tbsp. plus 4 teaspoons soy sauce
2 1/2 tsp. grated fresh ginger
2 1/2 tbsp. Cooking oil
2 tbsp. Wine vinegar
1 1/2 tsp. lemon juice
1 tsp. Asian sesame oil
3/4 tsp. grated lemon zest
1/4 tsp. salt
tsp. cayenne
2 Cucumbers
3 scallions including green tops
3 tbsp. chopped cilantro or fresh parsley
Preparation
Step 1In 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.Step 2In 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.Step 3In 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.Step 4In 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.Step 5Wine Recommendation: The crisp citrus tang of a German Riesling Spätlese halbtrocken is just right for this summery dish and its Asian flavors. Halbtrocken means half dry, or just a little sweet. Try one from the Pfalz, where the sunny climate yields fruity wines.
