Crisp Vegetables and Tofu in a Spicy Sate Dressing

4 to 6 Servings

1 square extra-firm tofu 

2 gourmet seedless cucumbers, rinsed and drained

2 cups shredded or grated carrots 

1 medium red bell pepper, cored, seeded, rinsed, and drained 

½ pound whole wheat spaghetti 

2 cups bean sprouts, rinsed lightly and drained 

3 tablespoons olive or canola oil 

Sate Dressing:

¾ cup smooth peanut butter 

1½ cups (13.5 ounce can) light coconut milk

3½ tablespoons soy sauce, or to taste 

1½ tablespoons firmly-packed light brown sugar

1 teaspoon crushed red pepper flakes, or to taste                                                  

3 tablespoons fresh lime juice                                                                            

1. Cut the tofu through the thickness in half and wrap in paper towels. Put a heavy weight, such as a pot, on top, and drain while preparing the other ingredients, changing the towels once.                                                                 

2. While the tofu is draining, cut the cucumbers lengthwise in half and scoop out the seeds with a spoon. Grate or shred the cucumbers, using a hand grater or a food processor fitted with a shredding disc. Using your hands, squeeze out any excess water. Cut the bell peppers into thin slices that are ¼ -inch thick.                                                                                                                

3. Bring 3 quarts of water to a boil in a large pot. Add the whole wheat noodles and cook a bit less than directed on the package instructions. Drain in a colander and rinse thoroughly under warm water. Drain again and arrange the noodles in the bottom of a large, deep serving dish. Arrange the shredded carrots, cucumbers, and bean sprouts in separate concentric circles around the edge of the noodles, leaving room in the center for the tofu.                                                                                                                 

4. Heat the oil in a large skillet until hot, about 20 seconds. Fry the tofu halves on both sides until golden brown, about 5 minutes. Remove, drain on paper towels, and, using a sharp or serrated knife, cut into slices ¼-inch thick. Arrange over the bean sprouts and sprinkle the red pepper slices on top.                                                                                             

5. Place all the ingredients of the Sate Dressing in the bowl of a food processor, or in a blender fitted with a steel blade, and mix until smooth. Pour half of the sauce over the salad and pour the other half into a bowl. Serve on the side. Alternatively, you may heat the peanut sauce slightly in a saucepan and serve warm on top of the room temperature vegetables and noodles.

*Peanuts, which are a member of the legume family, are a good source of monounsaturated fat and have been shown to prevent cardiovascular disease. Chinese doctors credit them with lubricating the intestines and settling the stomach.