Ingredients

serves 4

　　1 2-inch piece fresh ginger, peeled and sliced into very thin strips

　　1 serrano or jalapeño pepper, seeded and sliced into very thin strips

　　1/4 cup sugar

　　3 tablespoons fresh lime juice (about 3 limes)

　　2 tablespoons low-sodium soy sauce

　　1 package (14 ounces) extra-firm tofu, cut into 3/4-inch cubes and patted dry

　　1 package (about 8 ounces) soba noodles

　　4 ounces snow peas, thinly sliced

　　1 teaspoon vegetable oil

　　1 English cucumber, peeled, halved crosswise, then sliced lengthwise into thin strips

　　10 to 12 chives, cut into 1-inch pieces

　　1 ripe avocado, pitted, peeled, and sliced

　　2 tablespoons sesame seeds

　　

Step 1

In a small saucepan, bring the ginger, chile, sugar, and 1/3 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft, about 5 minutes. Use a slotted spoon to transfer the ginger and chile to a bowl; set aside. Reserve syrup.

　　

Step 2

Make the dressing: In a shallow bowl, whisk together the lime juice, soy sauce, and 2 teaspoons reserved syrup. Add the tofu; toss to coat. Set aside.

　　

Step 3

In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add the peas; drizzle with the oil and 1 tablespoon dressing. Toss to coat; let cool.

　　

Step 4

To serve, add the cucumber, chives, tofu, and dressing to the bowl; toss to combine. Divide among plates; top with the avocado and reserved ginger and chile. Sprinkle with sesame seeds.

　　

Fit to eat recipe

Step 5

(Per serving)

　　

Step 6

Calories: 547

　　

Step 7

Fat: 20g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Carbohydrate: 75g

　　

Step 10

Sodium: 822mg

　　

Step 11

Protein: 28g

　　

Step 12

Fiber: 7g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.