14 Ingredients
  • ¾ lb. whole-wheat spaghetti
  • 1¼ lb. firm tofu
  • 1 tbsp. plus 4 teaspoons soy sauce
  • 2½ tsp. grated fresh ginger
  • 2½ tbsp. Cooking oil
  • 2 tbsp. Wine vinegar
  • 1½ tsp. lemon juice
  • 1 tsp. Asian sesame oil
  • ¾ tsp. grated lemon zest
  • ¼ tsp. salt
  • .13 tsp. cayenne
  • 2 Cucumbers
  • 3 scallions including green tops
  • 3 tbsp. chopped cilantro or fresh parsley
Nutrition
623
31% daily value
4 servings
                                       
                                            low-​sugar, vegan, vegetarian, dairy-​free
     

Fat

36% 24

Saturated

14% 3

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 10

Carbs

26% 77

Carbs (net)

- 73

Fiber

18% 5

Sugars

- 3

Sugars, added

- 0

Protein

74% 37

Cholesterol

- 0

Sodium

29% 689

Calcium

104% 1040

Magnesium

56% 234

Potassium

18% 832

Iron

42% 8

Zinc

43% 5

Phosphorus

78% 547

Vitamin A

2% 22

Vitamin C

9% 9

Thiamin (B1)

58% 1

Riboflavin (B2)

27% 0

Niacin (B3)

33% 5

Vitamin B6

31% 0

Folate equivalent (total)

28% 111

Folate (food)

- 111

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

12% 2

Vitamin K

51% 61
Comments
 
×