Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c 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
1/2 Cucumber, thinly sliced
1 c Fresh bean sprouts
1 c Broccoli florets
1/2 c Szechuwan Peanut Dressing
Garnish: raisins, toasted
-sesame seeds, fresh
-watercress sprigs, or
-unsalted peanuts, optional
-----DRESSING-----
1/3 c Peanut butter, smooth or
-crunchy
1/2 c Hot vegetable stock or hot
-water
1 t Soy sauce
2 tb Rice vinegar
2 tb Safflower oil
2 Cloves garlic, minced
1/2 ts 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.
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
