Indonesian vegetable salad

Yield: 6 servings

Measure Ingredient
1 cup Cubed, firm tofu (1/2-in. cubes
2 Stalks celery, cut into julienne strips
2 Carrots, shredded
2 Italian plum tomatoes, cut into thin wedges
½ 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
Garnish: raisins, toasted sesame seeds, fresh watercress sprigs, or unsalted peanuts, optional
2 tablespoons Safflower oil
2 Cloves garlic, minced
½ teaspoon Dry crushed red pepper (1 teaspoon if you prefer spicy flavoring

DRESSING

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.

Hints:

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

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