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Sesame Farfalle with Roasted Tofu

Yield 6 servings (serving size: 1 1/3 cups)
Baking the tofu in a mixture of soy sauce, ginger, sesame oil, and chile paste accomplishes three goals: It creates a golden crust, gives the tofu a firmer texture, and adds flavor by cooking the seasonings into the tofu.

Ingredients

  • Salad:
  • 2 cups halved shiitake mushroom caps
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon minced peeled fresh ginger
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon chile paste with garlic
  • 1 (14-ounce) package extrafirm water-packed tofu, drained and cut into 1-inch cubes
  • 2 cups uncooked farfalle (about 8 ounces uncooked bow tie pasta)
  • 3/4 cup (1-inch) slices green onions
  • Dressing:
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 1/2 teaspoons dark sesame oil
  • 1 1/2 teaspoons vegetable oil
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced

Nutrition Information

  • calories 249
  • caloriesfromfat 27 %
  • fat 7.6 g
  • satfat 1.4 g
  • monofat 2 g
  • polyfat 3.7 g
  • protein 14.3 g
  • carbohydrate 33.3 g
  • fiber 2.9 g
  • cholesterol 0.0 mg
  • iron 3.1 mg
  • sodium 465 mg
  • calcium 92 mg

How to Make It

  1. Preheat oven to 425°.

  2. To prepare salad, combine first 6 ingredients in a 13 x 9-inch baking dish; toss gently to coat. Bake at 425° for 40 minutes or until mushrooms are tender and tofu is golden brown.

  3. Cook pasta according to package directions, omitting salt and fat; drain and rinse under cold water. Drain. Combine pasta, tofu mixture, and green onions in a large bowl.

  4. To prepare dressing, combine the cilantro and remaining ingredients, stirring well with a whisk. Drizzle dressing over salad; toss well to coat. Cover and chill at least 1 hour.