| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Salads |
6 |
Servings |
INGREDIENTS
| 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 |
| 1/3 |
c |
Peanut butter, smooth or crunchy |
| 1/2 |
c |
Hot vegetable stock or hot water |
| 1 |
ts |
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 |
INSTRUCTIONS
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
DEEANNE at 04:41 EDT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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