Rating: 4 stars
1 Ratings
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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.

Jeanne Lemlin
Recipe by Cooking Light June 2004

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

249 calories; calories from fat 27%; fat 7.6g; saturated fat 1.4g; mono fat 2g; poly fat 3.7g; protein 14.3g; carbohydrates 33.3g; fiber 2.9g; cholesterol 0mg; iron 3.1mg; sodium 465mg; calcium 92mg.
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