Recipe - Indonesian Vegetable Salad

1 cup Cubed, firm tofu (1/2in.
cubes
2 Stalks celery, cut into
julienne strips
2 Carrots, shredded
2 Italian plum tomatoes, cut
into thin wedges
One half Cucumber, thinly cut or sliced up
1 cup Fresh bean sprouts
1 cup Broccoli florets
One half cup Szechuwan Peanut Dressing
Garnish: raisins, toasted
sesame seeds, fresh
watercress sprigs, or
unsalted peanuts, optional

DRESSING
1/3 cup Peanut butter, smooth or
crunchy
One half cup Hot vegetable stock or hot
water
1 teaspoon Soy sauce
2 tablespoon Rice vinegar
2 tablespoon Safflower oil
2 Cloves garlic, minced
One half 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.

Hints:

To cook bean thread, immerse it in boiling water for about 10 minutes to
soften. Drain, rinse with cool water, and cut into 3inch strands.

For those concerned about complete protein, tofu, peanuts and sesame seeds
complement one another to form a highquality "complete" protein.

From _The 15Minute Vegetarian Gourmet_ by Paulette Mitchell

DEEANNE at 04:41 EDT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini