Whole Wheat Pasta with Tofu and Cucumber Recipe

In a large pot of boiling, salted water, cook the spaghetti for about 15 minutes until just done. Drain the pasta. Rinse with cold water and drain thoroughly.

In a medium bowl, combine the tofu with the 1 tablespoon soy sauce and ½ teaspoon of the grated ginger. Let sit for about 5 minutes.

In a large glass or stainless-steel bowl, combine the remaining ginger and soy sauce, 1½ 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 cooking oil over moderate heat. Add the tofu and cook, stirring frequently, for about 8 minutes until browned.

Add the tofu, pasta, cucumbers, scallions, and cilantro to the dressing in the large bowl and toss.

Serve and enjoy.