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Source: Food and Wine Quick from Scratch

Whole-Wheat Pasta with Tofu and Cucumber
An updated pasta salad - whole-wheat spaghetti served at room temperature with sauteed tofu, cucumbers, scallions, and an Asian dressing - makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 23 minutes
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3/4 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 fresh ginger, grated
2 1/2 tablespoons cooking oil
2 tablespoons white wine vinegar
1 1/2 teaspoons fresh lemon juice
1 teaspoon Asian sesame oil
3/4 teaspoon grated lemon zest
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
3 scallions, including green tops, sliced
3 tablespoons cilantro, chopped




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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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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