1 tsp. salt
6 tbsp. vegetable oil
1 (8 oz.) pkg. thin spaghetti
2 large red peppers, seeded, cored and julienned
4 scallions, cut diagonally in 1-inch pieces
1 medium clove garlic, crushed
1 lb. spinach leaves, washed, drained and cut in 1-inch pieces
3/4 firm tofu
1 (8 oz.) can sliced water chestnuts, drained
1/4 c. low-sodium soy sauce
2 tbsp. dark sesame oil
2 tbsp. rice vinegar
1 1/2 tsp. crushed red pepper flakes
1 tsp. minced ginger root

In a 5-quart saucepan, over high heat, bring 3-quarts water, the salt and 1 tablespoon of the vegetable oil to a rolling boil. Add pasta, stirring to separate strands. Cover pan until water returns to boiling. Uncover and cook pasta 7 to 9 minutes or until pasta is al dente; that is, cooked but firm to the bite. Pour hot pasta and water into a colander that has been set in the sink. Drain pasta thoroughly. Rinse with cold running water and drain pasta again. Transfer cooled pasta to a large bowl and set aside.

In a large skillet, heat 2 tablespoons of the vegetable oil over moderately high heat. Add red peppers, scallions and garlic. Sauté 2 minutes, stirring constantly with a wooden spoon until vegetables are crisp-tender. Add spinach to red pepper mixture in skillet. Cover with a lid and cook 1 minute or until the spinach just wilts. Remove from heat. Using a wooden spoon, gently transfer vegetable mixture to the reserved bowl of pasta; set aside. Drain tofu thoroughly on a paper towel. On a wooden board, cut tofu into 3/4-inch cubes; pat dry again with a paper towel. Add tofu cubes and drained water chestnuts to pasta mixture.

In a small bowl, combine remaining 3 tablespoons vegetable oil, the soy sauce, sesame oil, vinegar, red pepper flakes and ginger root. Pour dressing over salad and toss gently. Serve immediately or refrigerate and serve well chilled.

Serves 6.