Yield: 4 servings
|2 \N||Carrots; finely sliced|
|2 mediums||Potatoes; sliced|
|1 cup||Cabbage; shredded|
|2 cups||Bean sprouts|
|1 cup||Tofu; cut in 1 inch cubes|
|1 cup||Cucumber; sliced|
|2 mediums||Tomatoes; sliced|
|1 \N||Garlic clove; up to 2 crushed|
|1 small||Onion; grated|
|1 \N||Green chili;finely chopped OR- Chili powder|
|½ cup||Peanut butter; crunchy|
|1 teaspoon||Lemon juice; or vinegar|
|½ cup||Coconut, creamed; melted in Water Salt|
Steam or parboil the carrots & potato slices for 5 minutes. Then cook the cabbage, bean sprouts & cucumber for 1-2 minutes. Drain the vegetables and leave them to cool. If using tofu, heat 1 Tbsp oil in wok or pan & cook it for 3-5 minutes, turning from time to time until it is golden all over. Now arrange the steamed vegetables in layers on fat platter, potatoes, then bean sprouts, carrots & cucumber. Put the tomatoes and tofu on top. For the sauce, heat the oil in a wok or large pan. Stir fry the garlic, onion, and chili for 2-3 minutes. Add the peanut butter, lemon juice or vinegar and coconut milk and simmer for 2-3 minutes. The sauce should be thick but pourable so add more lemon juice/coconut milk if necessary. To serve, pour the hot sauce over the vegetables and garnish with scallion, onion slices.
"The New Internationalist Food Book"