Oriental Manicotti Salad
1/3 cup vegetable oil
2 tablespoons rice or white vinegar
2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped
8 uncooked manicotti shells
1 package (8 to 9 ounces) spicy Thai peanut-flavor baked tofu (available in health food stores and many supermarkets)
5 cups coleslaw mix
1 cup bean sprouts, finely chopped
1/2 cup peanuts, chopped
1/2 cup canned water chestnuts, chopped
For the tangy peanut dressing, whisk together the vegetable oil, vinegar, peanut butter, soy sauce, red pepper and garlic. Set aside.
Cook and drain manicotti shells as directed on package. Rinse with cold water; drain.
Chop tofu into small, 1-inch chunks. Finely chop 1 cup of the coleslaw mix. Mix finely chopped coleslaw, tofu, bean sprouts, peanuts and water chestnuts. Fill each cooked shell with tofu mixture.
Divide remaining coleslaw mix among four dinner plates. Top each with two stuffed manicotti. Drizzle with dressing.
Makes 4 servings.
Picnic Basket From Kim of Kim's Whim