Linguine Rainbow Salad With Tofu And Spicy Tahini Dressing

• Dressing:
• 1 pc fresh ginger
• 4 cloves garlic
• 1/2 c sesame tahini paste well mixed
• 2 TB soy sauce
• 2TB sugar
• 1 1/2 TB Worcester sauce
• 1 TB rice vinegar
• 1/2 tsp chile paste or crushed red pepper
• Salad:
• 1 pkg extra firm tofu (14 oz)
• 1 1/2 TB soy sauce
• 3/4 pound sugar snap peas
• 8 oz linguine *whole wheat
• 1 tsp toasted Asian sesame oil
• 1 1/2 TB olive oil
• 4 carrots grated
• 3 red bell peppers thinly sliced

1. Salad:
2. Wrap tofu pieces in paper towls. Place on a baking sheet. Set another baking sheet on top and a heavy pan. Let sit for 20 minutes. Pat the tofu dry. Rub with soy sauce
3. Bring soup pot to boil. Add sugar snap peas and cook 30 sec. drain and rinse with cold water.
4. Return water to a boil. Add the pasta and cook 10 minutes. Drain and transfer to bowl
5. In skillet over med-hi heat heat olive oil. Fry the tofu for 6 minutes on each side. Drain and cut into 1/4 inch thick slices. Arrange with carrots, peppers and linguine and peas on platter. Serve with sauce
6. Dressing:
7. in food processor, pulse ginger, garlic. Blend in tahini, sou sauce, sesame oil, Worcestershire, vinegar, chile paste until smooth.
8. With motor on, pour 1/4 cup water adding until dressing in pourable.

dressing, fresh ginger, garlic, sesame tahini, soy sauce, tb sugar, tb, tb rice vinegar, chile paste, salad, soy sauce, sugar, linguine, sesame oil, olive oil, carrots, red bell peppers

Taken from www.epicurious.com/recipes/member/views/linguine-rainbow-salad-with-tofu-and-spicy-tahini-dressing-53004411 (may not work)