Yield: 6 servings
|1 cup||Cubed, firm tofu (1/2-in. cubes|
|2 \N||Stalks celery, cut into julienne strips|
|2 \N||Carrots, shredded|
|2 \N||Italian plum tomatoes, cut into thin wedges|
|½ \N||Cucumber, thinly sliced|
|⅓ cup||Peanut butter, smooth or crunchy|
|½ cup||Hot vegetable stock or hot water|
|1 teaspoon||Soy sauce|
|2 tablespoons||Rice vinegar|
|1 cup||Fresh bean sprouts|
|1 cup||Broccoli florets|
|½ cup||Szechuwan Peanut Dressing|
|\N \N||Garnish: raisins, toasted sesame seeds, fresh watercress sprigs, or unsalted peanuts, optional|
|2 tablespoons||Safflower oil|
|2 \N||Cloves garlic, minced|
|½ teaspoon||Dry crushed red pepper (1 teaspoon if you prefer spicy flavoring|
In a large bowl, gently toss together salad ingredients.
In a small bowl, combine dressing ingredients. Pour over salad and toss again. Top with garnish.
Advance Preparation: Both salad ingredients and dressing may be prepared in advance and refrigerated. For best quality, toss together just before serving.
To cook bean thread, immerse it in boiling water for about 10 minutes to soften. Drain, rinse with cool water, and cut into 3-inch strands.
For those concerned about complete protein, tofu, peanuts and sesame seeds complement one another to form a high-quality "complete" protein.
From _The 15-Minute Vegetarian Gourmet_ by Paulette Mitchell