1/3 cup rice vinegar
1/3 cup tamari soy sauce
1/4 cup vegetable oil
2 tablespoons fresh ginger, minced
2-3 cloves garlic, minced
3 tablespoons peanut butter (smooth or chunky will work fine)
1 package (1 pound) extra firm tofu, drained and cubed
4 tablespoons fresh cilantro, chopped
1 bunch bok choy, washed and chopped
2 carrots, grated
1/4 pound shitake mushrooms, chopped
1 can (8 ounces) water chestnuts, drained, chopped
1 package (16 ounces) whole wheat spaghetti (I like thin spaghetti)
1 bunch scallions, chopped
1. Mix first 6 ingredients with a whisk in a large bowl until smooth. Add tofu and cilantro to marinate, about 20 minutes or longer (can sit overnight).
2. Meanwhile in large skillet, sauté veggies (except scallions) on high heat until just cooked, about 5 minutes. Set aside. Cook pasta according to package directions. Rinse under cold water until pasta is cool.
3. Drain pasta well and add to tofu mixture. Toss in veggies, then scallions and mix well. I find it easier to mix with my hands than a spoon or tongs.
I like to top with toasted sesame seeds and extra scallions. You can add other veggies too, such as baby corn, snow peas, peppers or sugar snaps. Enjoy!