JAPANESE TOFU, RICE & PEANUT SALAD
This is a recipe from “105 Vegan Favorites.” Roasted tofu adds a chewy texture to this salad of rice and vegetables. A peanut dressing flavored with cilantro and mint strikes just the right chord.

½ lb. extra-firm tofu, cut into ½-inch cubes
¼ C. hot water
3 Tbsp. chunky peanut butter
2-3 Tbsp. low-sodium soy sauce
1 Tbsp. rice vinegar
2 cloves garlic, minced
1 jalapeno or serrano chili pepper, seeded and minced
1 tsp. sesame oil
2 Tbsp. chopped fresh mint
2 Tbsp. chopped fresh cilantro
3 C. cooked long-grain white rice or brown rice
1 red bell pepper, seeded and diced
3-4 whole scallions, trimmed and chopped
1-4oz. can sliced water chestnuts, drained

1. Preheat the oven to 375 degrees. Place tofu on a lightly greased baking pan and roast until lightly browned, 15-20 minutes, stirring tofu after 10 minutes. Remove the pan from the oven and let cool slightly
2. Meanwhile, in a large mixing bowl, whisk the water, peanut butter, soy sauce, rice vinegar, garlic, chili pepper, sesame oil, mint and cilantro.
3. Stir in the rice, bell pepper, scallions, water chestnuts and tofu, coated the vegetables completely with the dressing.
4. Chill for 30 minutes to 1 hour before serving to allow the flavors to meld. Fluff the salad before serving. Serve over a bed of lettuce, garnishing with any remaining sprigs of herbs.

Yield: 4 servings