Rainbow Salad with Spicy Peanut Dressing

Adapted from A Spoonful of Ginger by Nina Simonds

Makes 6 servings

INGREDIENTS

14 ounces firm tofu, cut into ½ inch slabs

½ pound whole wheat spaghetti

1 teaspoon toasted sesame oil

2 cups grated carrots

1½ cups grated cucumbers, seeds and skin removed

1½ cups grated red cabbage

1 red bell pepper, cored, seeded, and sliced into thin strips

1 yellow pepper, cored seeded, and sliced into thin strips

SPICY PEANUT DRESSING

2 tablespoons minced fresh ginger

½ tablespoon minced garlic

1 teaspoon hot chili paste, or more to taste

½ cup smooth peanut butter

¼ cup reduced-sodium soy sauce

1 tablespoon sugar

2 tablespoons Chinese black vinegar or balsamic vinegar

3 tablespoons toasted sesame oil

¼ cup water

DIRECTIONS

1. Wrap the tofu slabs in paper towels or a cotton towel and place a heavy weight, such as a cast-iron skillet, on top. Let stand for 30 minutes to press out the excess water, then cut the tofu into matchstick-size shreds about 2 inches long.

2. Bring 3 quarts water to a boil, add the spaghetti, and cook until just tender. Drain in a colander, toss with the sesame oil, and arrange on a platter.

3. Arrange the carrots, cucumbers, bean sprouts, red and yellow pepper strips, and tofu in mounds or separate concentric circles on the serving platter with the noodles.

4. To prepare the Spicy Peanut Dressing: In a food processor fitted with a steel blade or a blender, chop the ginger and garlic until fine. Add the remaining ingredients in descending order, ending with the water. Process until smooth. The sauce should have the consistency of heavy cream. If it is too thick, add more water; if too thin, add more peanut butter. Pour the sauce into a serving container, and offer the vegetables and sauce to each diner to mix as desired.

Per Serving: Calories 430; Total Fat 21 g; Sat Fat 3.5 g; Protein 18 g; Carbs 46 g; Fiber 9 g; Cholesterol 0 mg; Sodium 530 mg.