Udon with Tofu

    START TO FINISH: 25 minutes MAKES 6 servings

    8 ounces dried udon or whole wheat linguine

    2 6- to 8-ounce packages smoked teriyaki-flavor or plain firm tofu (fresh bean curd), cut into 1⁄2 -inch pieces

    11⁄2 cups chopped cucumber

    1 large carrot, cut into bite-size pieces

    1⁄2 cup sliced green onions (8)

    1 recipe Ginger-Soy Sauce

    1 Cook pasta in boiling, lightly salted water according to package directions; drain. Return pasta to hot pan; cover and keep warm.

    2 Meanwhile, in a large bowl combine tofu, cucumber, carrot, and green onions. Add cooked pasta; toss to combine. Drizzle with Ginger-Soy Sauce; toss gently to combine.

    PER SERVING: 231 cal., 4 g total fat (0 g sat. fat), 0 mg chol., 571 mg sodium, 39 g carb., 3 g fiber, 7 g pro.

    Ginger-Soy Sauce

    In a small bowl whisk together 2 tablespoons rice vinegar or cider vinegar; 1 tablespoon toasted sesame oil; 2 teaspoons reduced-sodium soy sauce; 4 cloves garlic, minced; 1 teaspoon grated fresh ginger; and 1⁄4 teaspoon crushed red pepper.