Whole-Wheat Pasta with Tofu and Cucumber
© Sara Forte

Whole-Wheat Pasta with Tofu and Cucumber


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.

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  1. 3/4 pound whole-wheat spaghetti
  2. 1 1/4 pounds firm tofu, cut into 1/2-inch dice
  3. 1 tablespoon plus 4 teaspoons soy sauce
  4. 2 1/2 teaspoons grated fresh ginger
  5. 2 1/2 tablespoons cooking oil
  6. 2 tablespoons wine vinegar
  7. 1 1/2 teaspoons lemon juice
  8. 1 teaspoon Asian sesame oil
  9. 3/4 teaspoon grated lemon zest
  10. 1/4 teaspoon salt
  11. 1/8 teaspoon cayenne
  12. 2 cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
  13. 3 scallions including green tops, sliced
  14. 3 tablespoons chopped cilantro or fresh parsley
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Suggested Pairing

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.