Sesame Farfalle with Roasted Tofu

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.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 425°.

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.

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.

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.

Note:

Jeanne Lemlin,

June 2004