PENNE NOODLES WITH PEANUT-COCONUT SAUCE,
SMOKED TOFU AND BROCCOLI

FOR THE PEANUT-COCONUT SAUCE:
3/4 cup coconut milk (or 3/4 cup rice milk plus 1/4 teaspoon coconut extract)
1/4 cup peanut butter
1/3 cup tamari sauce
Juice of 3 limes
Grated zest of 3 limes
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons coarsely chopped fresh spearmint
2 teaspoons peeled and minced fresh ginger
2 cloves garlic, minced
1 jalapeno chile, plus more as needed, seeded and minced
1 teaspoon cumin seeds, toasted
1/4 teaspoon coriander seeds, toasted
FOR THE PENNE NOODLES:
1 teaspoon toasted sesame oil
5 to 7 scallions, white and green parts, sliced on long diagonal
2 cups broccoli florets, cut into small pieces or blanched
2 carrots, peeled and cut diagonally into matchsticks
8 ounces smoked baked tofu, cut into 1/2-inch dice
1 cup Chinese cabbage, shredded
1 pound penne pasta, cooked
TO SERVE:
1/2 cup loosely packed Thai basil, for garnish
1 tablespoon sesame seeds, for garnish

TO MAKE THE SAUCE:
Blend all sauce ingredients in a blender until smooth; set aside.

TO PREPARE THE NOODLES:
Place a wok or large skillet over high heat. When extremely hot, add sesame oil. Add scallions, and stir-fry 30 seconds, or until browned.

Add broccoli, carrots, and tofu, and continue to cook 5 minutes or just until soft.

Add cabbage, penne and Peanut-Coconut Sauce. Toss to coat, stirring constantly, until heated through.

TO SERVE:
Divide pasta among 4 pasta bowls, and garnish with basil and sesame seeds.

Servings: 4
Source: The Artful Vegan: Fresh Flavors from the Millennium Restaurant by Eric Tucker