Whole-Wheat Pasta with Tofu and Cucumber

  • Active Time 20m
  • Total Time 20m

Serves 4

An updated pasta salad, whole-wheat spaghetti served at room temperature with sauteed tofu, cucumbers, scallions and an Asian dressing makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.
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.


  • 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, divided
  • 2 1/2 tablespoons cooking oil, divided
  • 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


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.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1323

nutrition information per serving

495 calories; 15g total fat; 0mg cholesterol; 728mg sodium; 73g carbohydrates; 13g fiber; 24g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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