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Ingredients
US|METRIC
4 SERVINGS
- 3/4 lb. whole wheat spaghetti
- 1 1/4 lb. firm tofu (cut into 1/2-inch dice)
- 1 Tbsp. soy sauce
- 2 1/2 tsp. fresh ginger (grated)
- 2 1/2 Tbsp. cooking oil
- 2 Tbsp. wine vinegar
- 1 1/2 tsp. lemon juice
- 1 tsp. sesame oil (Asian)
- 3/4 tsp. grated lemon zest
- 1/4 tsp. salt
- 1/8 tsp. cayenne
- 2 cucumbers (peeled, halved lengthwise, seeded, and cut into 1/4-inch slices)
- 3 scallions (including green tops, sliced)
- 3 Tbsp. chopped cilantro (or fresh parsley)
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