Friday, June 12, 2009

Sesame Farfalle with Roasted Tofu

Baking the tofu first in this recipe makes it golden and firm. The one thing about the dish that confused me, however, was the quantity of pasta called for. The ingredient list specified 2 cups uncooked farfalle, and then in parantheses, 8 ounces. However, 2 cups of farfalle is only about 4 ounces. Not being sure which was correct, I went with the smaller amount, but it meant that when it came time to serve, my portions were smaller than the recipe suggested. So if you want larger portions, I do suggest making this with a full 8 ounces (4 cups) of uncooked pasta.

In a 13x9-inch baking dish, combine 2 cups halved shiitake mushroom caps, 1 tablespoon soy sauce (use a low-sodium variety, so the overall sodium in the dish isn't too high), 1 teaspoon minced and peeled fresh ginger, 1 teaspoon dark sesame oil, 1/2 tsp. chile paste with garlic, and 1 (14-ounce) package of extra-firm tofu, cut into 1-inch cubes.

(Note: 2 of my ingredients here were a bit different than specified - at home I have toasted sesame oil, not dark sesame oil, but a search on the internet seemed to indicate that they are interchangeable, if not the same thing. Instead of actual chile paste, I have a 'chile sauce with garlic', but I think the two are also very similar).

Toss gently to combine, then bake at 425 degrees for 40 minutes.

Meanwhile, cook 2 cups (or 4 cups, if you like!) of uncooked farfalle pasta (I used Whole Foods' house brand) according to package directions. Drain, then combine in a large bowl with the tofu mixutre and 3/4 cup green onions, sliced into 1-inch pieces.

In a small bowl, whisk together 2 tablespoons chopped cilantro, 3 tablespoons lemon juice, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 and 1/2 teaspoons dark sesame oil, 1 and 1/2 teaspoons vegetable or canola oil, 1/4 tsp. raw sugar, 1/4 tsp. salt, 1/4 tsp. black pepper and 3 minced garlic cloves - what a list!

Drizzle the dressing over the salad, tossing to coat. Cover and chill for at least 1 hour before serving.

1 and 1/3 cups is 250 calories.

shiitake mushrooms $3.99
extra-firm tofu $1.49
cilantro $1.69
garlic $0.51

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance