1 pound napa cabbage, shredded (5 to 6 cups)

1 cup diced red bell pepper

1/2 cup thinly sliced scallions

4 ounces Asian seasoned tofu (available in most health food stores), cut into 1/4-inch cubes

1 large garlic clove

1 (2-inch) chunk peeled fresh ginger root

1/3 to 1/2 cup hot water

1/2 cup nonhydrogenated unsalted peanut butter

2 tablespoons sweet white miso

1 tablespoon soy sauce

3 tablespoons fresh lime juice

Chili paste or ground cayenne pepper to taste

Combine the cabbage, pepper, scallions, and tofu in a large salad bowl. Toss to mix.

Place the garlic and ginger root in a food processor fitted with a metal blade. Pulse until minced. Scrape down the work bowl and add 1/3 cup of the hot water, the peanut butter, miso, and soy sauce. Blend until smooth. Add the lime juice and chili paste and pulse to blend. If the dressing is too thick, thin with a little more hot water. Add enough dressing to coat the slaw when tossed.

Serves 4 to 6.