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Categories:
Salad caps soy sauce fresh ginger dark sesame oil chile paste water Pasta green onions dressing fresh cilantro lemon juice soy sauce rice vinegar sesame oil vegetable oil sugar salt freshly ground black pepper garlic
Viewed: 42 - Published at: 3 years agoIngredients
- Salad:
- 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
- Dressing:
- 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
Method
- Preheat oven to 425°.
- 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.
- 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.
- 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.
