Ingredients
¾lbwhole wheat spaghetti
1¼lbsfirm tofu
1tbspsoy sauce,plus 4 tsp
2½tspfresh ginger,grated
2½tbspcooking oil
2tbspwine vinegar
1½tsplemon juice
1tspAsian sesame oil
¾tsplemon zest,grated
¼tspsalt
1tspcayenne
2cucumbers
3scallions,including green tops
3tbspcilantro,chopped, or fresh parsley
Preparation
In a large pot of boiling, salted water, cook the spaghetti for about 15 minutes until just done. Drain the pasta. Rinse with cold water and drain thoroughly.
In a medium bowl, combine the tofu with the 1 tablespoon soy sauce and ½ teaspoon of the grated ginger. Let sit for about 5 minutes.
In a large glass or stainless-steel bowl, combine the remaining ginger and soy sauce, 1½ 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 cooking oil over moderate heat. Add the tofu and cook, stirring frequently, for about 8 minutes until browned.
Add the tofu, pasta, cucumbers, scallions, and cilantro to the dressing in the large bowl and toss.
Serve and enjoy.
