"Chinese "Chicken" Salad" (page 83) is a great dish on a hot summer day when the last thing you want to do is turn on the stove or oven. You can almost make a meal of this alone, or add some whole grain bread and fruit to round things out. Baked marinated tofu stands in for the chicken in this preparation, and is tossed into a mixture of lettuce, carrot, green onion, and cilantro, then moistened with a peanut butter based dressing. I skipped the sesame oil in the dressing and didn't miss it at all with plenty of flavor from everything else. My husband and I polished this off in one sitting (recipe says it serves 4, but I used just half the amount of tofu called for).