Sesame tofu pasta is a savory easy meal with complex Asian flavor. Low fat, Low cholesterol. Excellent nutritious meal.
We chose the spaghetti for the simple reason that our kid loves anything that looks like spaghetti! So who said that it has to be red! It also works for people who have challenges with the nightshade vegetables, like tomato and bell peppers, (see glossary) which are typically in a red sauce.
A whole grain spaghetti folded into a sesame and vegetable medley works perfectly. You can use our marinade or a bottle of sesame marinade from the natural grocery. I would suggest that you set some aside in advance if you plan to have it for lunch tomorrow.
1lb of Tofu firm, frozen and thawed
½ lb of spaghetti or other pasta
1-½ cups of sesame sauce or marinade (see
1 cup or more of spinach fresh or frozen
½ cup of corn
½ cup of chopped onions
2 tsp low sodium tamari sauce
1 tsp arrowroot (see ingredient glossary)
¼ tsp roasted sesame oil
-serves well chilled
-add red pepper flakes if you like hot and spicy.
Drain tofu, by placing it between to plates. Press the water out of the tofu. Cut in to cubes.
Place in baking dish and pour the sesame sauce over the tofu. Let rest for 1 hour; turn the tofu over at least once.
Preheat oven to 375 degrees. Place the dish into oven uncovered for 15 minutes. Turn tofu over with tongs or a fork. Return to oven and bake until evenly browned.
Cook wholegrain spaghetti as directed. Drain, reserving 1 cup of the liquid from the spaghetti.
In a wok or nonstick skillet, sauté onions until they become clear. Add spinach, corn and let cook for about 5 minutes. Add reserved water, tamari and bring to a slight boil.
Stir and sprinkle arrowroot. Continue to stir until liquid thickens. Add spaghetti mix well.
Drizzle sesame oil. Add tofu, mix well and serve. Serves 4.
Adjust the flavor using more tamari or Braggs Liquid Aminos
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