Recipe for cooking oriental manicotti salad

Super Salad Recipes :: Pasta Salads

Oriental Manicotti Salad

Source: The Arizona Republic - January 23, 2002

1/3 C. canola oil
2 Tbsp. rice or white vinegar
2 Tbsp. creamy peanut butter
1 Tbsp. soy sauce
1/8 tsp. ground red pepper (cayenne)
1 clove garlic, chopped finely
8 uncooked manicotti shells
1 (8 to 9 oz.) pkg. spicy Thai peanut-flavor baked tofu
5 C. coleslaw mix
1 C. bean sprouts, chopped finely
1/2 C. peanuts, chopped
1/2 C. canned water chestnuts, chopped

For the tangy peanut dressing, whisk together the canola oil, vinegar, peanut butter, soy sauce, red pepper and garlic. Set aside.

Cook and drain manicotti shells as directed on pkg.. Rinse with cold water; drain.

Chop tofu into sm., 1-in. chunks. Finely chop 1 C. of the coleslaw mix. Mix chopped finely 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 approximately 4 servings.

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