Oriental Manicotti Salad

Source: The Arizona Republic - January 23, 2002

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 (8 to 9 ounce) package spicy Thai peanut-flavor baked tofu
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.

Approximate values per serving: 598 calories, 35 g fat, 0 cholesterol, 21 g protein, 55 g carbohydrates, 5 g fiber, 272 mg sodium, 51 percent calories from fat