An updated pasta salad—whole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing—makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.
Slideshow: Pasta Salad Recipes
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.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.