Sesame Farfalle with Roasted Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
2 cups halved shiitake mushroom caps |
1 tablespoon low-sodium soy sauce |
1 teaspoon minced peeled fresh ginger |
1 teaspoon dark sesame oil |
1/2 teaspoon chile paste with garlic |
1 (14-ounce) package extrafirm water-packed tofu, drained and cut into 1-inch cubes |
2 cups uncooked farfalle (about 8 ounces uncooked bow tie pasta) |
3/4 cup (1-inch) slices green onions |
2 tablespoons chopped fresh cilantro |
3 tablespoons fresh lemon juice |
3 tablespoons low-sodium soy sauce |
2 tablespoons rice vinegar |
1 1/2 teaspoons dark sesame oil |
1 1/2 teaspoons vegetable oil |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3 garlic cloves, minced |
Directions:
1. Preheat oven to 425°.
2. 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.
3. 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.
4. 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.
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