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3/4 pound whole wheat spaghetti
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1 1/4 pounds firm tofu, cut into 1/2-inch dice
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1 tablespoon plus 4 teaspoons soy sauce
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2 1/2 teaspoons fresh ginger, grated
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2 1/2 tablespoons cooking oil
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2 tablespoons white wine vinegar
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1 1/2 teaspoons fresh lemon juice
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1 teaspoon Asian sesame oil
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3/4 teaspoon grated lemon zest
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1/4 teaspoon salt
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1/8 teaspoon cayenne pepper
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2 cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
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3 scallions, including green tops, sliced
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3 tablespoons cilantro, chopped
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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.
Wine Recommendation: The crisp citrus tang of a German riesling spatlese 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.
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