Hands-on Time: 1 hour
Total Time: 1 hour 20 minutes
A combination of soy, ginger, and sesame, along with crispy fried tofu, give this tasty pasta salad its classic Asian flavors. For an even more authentic experience, replace the linguine with udon — a thick Japanese noodle available at many grocery stores.
FOR THE SALAD
- 1 (14-ounce) block extra-firm tofu, drained
- 12 ounces linguini noodles
- 2 medium carrots, peeled and sliced into thin, 2-inch sticks
- 1 cup sugar snap peas, trimmed and strings removed
- 3 scallions, chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 tablespoons lite soy sauce, 1 tablespoon honey, 1 teaspoon rice vinegar
- 1/4 cup sesame seeds
- 1 tablespoon toasted sesame oil, 1 tablespoon canola oil
FOR THE DRESSING
- 1/4 cup lite soy sauce
- 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil
- 1 teaspoon honey, 2 teaspoons peeled and minced fresh ginger
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes
- Slice the tofu widthwise into quarters. Slice each quarter into four rectangles, then slice each rectangle diagonally into two triangles. Line a rimmed baking sheet with a double layer of paper towels and arrange the tofu on top in a single layer. Cover the tofu with another double layer of paper towels and place a baking sheet on top faceup, along with a weight, such as a heavy pot. Let the tofu drain for at least 5 minutes.
- In a large bowl, combine all the ingredients for the dressing and set it aside. Bring a large pot of water to a boil, then cook the noodles according to the package directions. Rinse the noodles with cold water, drain them, and toss them with the dressing. Add the carrots, snap peas, scallions, and cilantro, and toss once more.
- In a small bowl, whisk together the soy sauce, honey, and rice vinegar and set the mixture aside. Place the sesame seeds on a small plate. Firmly press both sides of each tofu piece into the seeds. Heat the sesame and canola oil in a large skillet over medium heat. Add the tofu, frying each side until golden brown, about 5 minutes per side. Drizzle the soy mixture onto the tofu and continue cooking 1 minute more. To serve, fill each bowl with the noodle mixture, then top it with a few pieces of tofu.
- Per serving (1/6 of recipe) Calories 378, Total Fat 15 g (24%), Saturated Fat 2 g (12%), Cholesterol 33 mg (12%), Sodium 1,107 mg (46%), Total Carbohydrate 41 g (14%), Fiber 7 g (29%), Sugars 7 g, Protein 19 g (39%), Vitamin A (115%), Iron (27%)