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Indonesian vegetable salad

Yield: 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

Instructions:

Garnish: raisins toasted -sesame seeds fresh -watercress sprigs or -unsalted peanuts optional MMMMM--------------------------DRESSING------------------------------- 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 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

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