2 shallots, julienned
1 red bell pepper, julienned
1 green bell pepper, julienned
1 huge carrot (or equivalent), julienned
1 medium zucchini, julienned
1 1/2 cups shitake and oyster mushrooms (or other kinds), sliced
1 cup snow peas, whole or sliced
1 can baby corn, sliced lengthwise
1 baked tofu strips (see below, requires block of firm tofu, soy sauce and sesame oil)
1 cup Maple Grove Farms Sesame-Ginger dressing (or similar)
1/4 cup creamy peanut butter
1 tablespoon soy sauce
1 tablespoon crushed ginger, plus a bit extra for sauteing veggies
1 tablespoon crushed garlic, plus a bit extra for sauteing veggies
2 teaspoons sesame oil, plus a bit extra for sauteing veggies
Crushed red pepper, to taste
Lime juice, to taste
Roasted chopped peanuts (can buy pre-packaged in Asian grocery stores)
MAKE THE BAKED TOFU STRIPS (commercial baked tofu is not as crisp/chewy)
First, cut a block of firm tofu into slices, 1/4 inch thick.
Press between paper towels to remove excess water.
Dredge in a mixture of soy sauce and sesame oil.
Place on a cookie sheet lined with non-stick foil.
Spoon a little extra soy-sesame sauce over the top.
Bake at 450 until crispy, turn tofu slices over and repeat.
Drain on paper towels, then stack and slice horizontally into 1/4 inch strips.
LIGHTLY COOK THE VEGGIES
Saute shallots with a little garlic and ginger in some sesame oil.
Add all veggies but snow peas (add these toward the end of cooking).
Saute until just lightly cooked, but not overcooked or soft.
MAKE THE DRESSING
Whisk dressing, peanut butter, soy sauce, ginger, garlic and sesame oil.
Add crushed red pepper and lime juice to taste.
ASSEMBLE THE SALAD
Combine pasta, veggies and salad dressing. Toss well.
Garnish with thinly sliced scallions and roasted chopped peanuts.
x-posted to my journal