Weeknight Ponzu Pasta
Use your favorite pasta, preferable whole-grain or something made from legumes - I've been enjoying this chickpea pasta lately - made from chickpea flour. It's nice because if you're serving a crowd, it works for GF, etc. On the ponzu sauce front I've been liking the "From Japan" brand organic ponzu - but there are a good number of vegan ponzu options out there. Just choose one that tastes good, preferably organic, without too much salt. A twist on this would be to skip the pasta, and swap in the equivalent of a can of garbanzo beans (rinsed, drained). Or trade out the tofu for chickpeas. If you want to make this ahead of time, for a party or picnic later, run each ingredient under cold water to stop the cooking, and assemble just before serving.
- 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, also we have a makrut lime tree, and if you finely slice a leaf or two into fine threads, then add it here...magic.
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.