This was good, but this was the kind of recipe that made me pause and look up on this blog to see if I'd already made it before. I hadn't, but it felt like I did because this is similar to so many other things I've made. It was definitely good, but there wasn't anything that set it apart from anything else. I'd make it again if I had the ingredients.
Sesame Farfalle with Roasted Tofu
Cooking Light, June 2004
Baking the tofu in a mixture of soy sauce, ginger, sesame oil, and chile paste accomplishes three goals: It creates a golden crust, gives the tofu a firmer texture, and adds flavor by cooking the seasonings into the tofu.
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
14 ounces 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 slices green onions -- (1-inch)
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
1. Preheat oven to 425°.
2. 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.
3. 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.
4. 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.