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Ingredients

• 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
• 2 1/2 tablespoons cooking oil
• 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

Description

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.

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