- 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 grated fresh ginger
- 2 1/2 tablespoons cooking oil
- 2 tablespoons wine vinegar
- 1 1/2 teaspoons lemon juice
- 1 teaspoon Asian sesame oil
- 3/4 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 2 cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
- 3 scallions including green tops, sliced
- 3 tablespoons chopped cilantro or fresh parsley
How to Make It
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 spätlese 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, where the sunny climate yields fruity wines.