Makes 6 servings

Thanks to the peanut butter and generous use of vegetables, this is a filling dish that makes a surprising entrèe salad.

For the dressing

1/3 cup smooth peanut butter 
½ cup hot water, or as needed 
1 teaspoon soy sauce 
2 tablespoons white rice vinegar 
2 tablespoons canola oil 
2 cloves garlic, minced 
½ teaspoon red pepper flakes

For the salad

1 cup firm tofu in ½-inch cubes 
1 cup broccoli florets
1 cup cauliflower florets 
1 cup fresh bean sprouts 
2 plum tomatoes, cut into thin wedges 
2 ribs celery, cut into julienne strips 
2 carrots, coarsely shredded 
½ cucumber, thinly sliced

To complete the recipe

Raisins, unsalted peanuts, and toasted sesame seeds for garnish

To make the dressing, whisk together the peanut butter and ½ cup of the water until smooth. Stir in the remaining dressing ingredients. The sauce should have a cake-batter consistency; add more water as needed.

Gently toss together the salad ingredients in a large bowl. Add the dressing and toss again.

Garnish the servings with raisins, peanuts, and sesame seeds.