Weeknight Ponzu Pasta
Ingredients
8 ounces extra firm tofu, cut into 1/4-inch cubes
8 ounces small pasta
6 tablespoons ponzu sauce
3 garlic cloves, minced
scant 1/2 teaspoon chile flakes, or to taste
1/4 teaspoon toasted sesame oil
8 ounces green beans, chopped
8 ounces broccoli florets
a small bunch of cilantro (or basil), chopped
bonus: cherry tomatoes, hemp hearts, crumbled kale chips, etc
Asparagus
Directions
To make the dressing, in a small bowl, whisk together the ponzu, garlic, chile, and sesame oil. Taste, adjust, and set aside.
When the pasta water is boiling, salt the water, add the pasta, and cook per package instructions. Use a strainer to transfer the cooked pasta into a large serving bowl. Use the same boiling pasta water to cook the green beans for about a minute, add the broccoli, and allow to cook another minute. Until both are just tender. Quickly drain and transfer to the bowl with the pasta.
Add the tofu, and the ponzu dressing, and toss well. Add the cilantro, and any other bonus ingredients, give one last toss, and serve immediately.
Nutrition
Fat: 2 g
Calories: 291 kcal
Sodium: 571 mg
Fiber: 4 g
Carbohydrate: 53 g
Sugar: 4 g
Serving Size: 1 serving
Protein: 14 g