Lunch: 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.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Whole Wheat Pasta with Tofu and Cucumber

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

3/4 lb. whole-wheat spaghetti
1 1/4 lb. firm tofu
1 tbsp. plus 4 teaspoons soy sauce
2 1/2 tsp. grated fresh ginger
2 1/2 tbsp. Cooking oil
2 tbsp. Wine vinegar
1 1/2 tsp. lemon juice
1 tsp. Asian sesame oil
3/4 tsp. grated lemon zest
1/4 tsp. salt
.13 tsp. cayenne
2 Cucumbers
3 scallions including green tops
3 tbsp. chopped cilantro or fresh parsley

Instructions

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.

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