b'KU N G F U TO F U vegan, gluten-freeMAKES2 servings SPECIAL EQUIPMENTblenderS A L A DThis salad is sweet and savory, with lots of crunchy texture from the nuts, sprouts,I N G R E D I E N T S and raw veggies to contrast with the soft rice noodle and tofu cubes.block tofu lb rice noodles c mung bean sprouts K U N G F U D R E S S I N G D I R E C T I O N S In the blender, combine all ingredients except the 1 carrot, medium oil and blend on high speed until smooth. While the blender is running, emulsify by 10 mushrooms pouring the oil very slowly at a constant speed into the mixture. red onion, medium1 stalk celery S A L A D D I R E C T I O N S Cut the tofu into small cubes and place in a small container2 heads baby bok choy with 2 tablespoons Kung Fu dressing. Toss quickly and let sit to marinate while the c toasted cashews rest of the salad is assembled. k u n g f u D R E S S I N GFollow the instructions on the package for boiling the rice noodles. Cook untilI N G R E D I E N T S al dente and then chill. 2 ginger root8 cloves garlic Clean the mushrooms and slice thinly. Peel and grate the carrot or cut into small pieces. 4 Hawaiian chilies Dice the red onion. Clean and slice the celery and the bok choy. c tamari Place the carrot, mushrooms, celery, and red onion in a bowl and toss with 1 tablespoonc brown sugar Kung Fu Dressing. Split the mixture in half and arrange each half in a ring shape on ac vegetable oil plate. Pile half of the rice noodles in the center of each plate. Drizzle 1 teaspoon of the dressing over each pile of noodles, then arrange the marinated tofu cubes around the salad. Sprinkle the toasted cashews over the salad and top with the mung bean sprouts. Refrigerate the extra dressing.N O T E If you have enough extra time, shock the noodles in a bowl of ice waterright after straining them. Overcooked noodles can get mushy or break apart easily,and they dont stay fresh as long.34 spring'