Spicy tofu salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Tofu |
| 1 | cup | Cucumber, julienned |
| 1 | cup | Carrot, julienned |
| ⅓ | cup | Peanuts, chopped |
| 2 | eaches | Green onions, chopped |
| 1½ | tablespoon | Chili sauce, see recipe |
| 3 | tablespoons | Soy sauce |
| 2 | teaspoons | Sugar |
| 1 | cup | Mushrooms, sliced |
| 1 | small | Iceberg lettuce |
| ½ | pounds | Lima beans, lightly cooked |
| 5 | eaches | Red & green chilies, chopped |
| ½ | cup | Rice vinegar |
| ½ | cup | Tofu |
Directions
TOPPING
DRESSING
Cut the tofu into cubes. Drain in a colander.
Put the lettuce on the bottom of a shallow bowl or attractive serving dish. Place the tofu in the centre & surround it with one mound each of cucumber, carrot, mushrooms & peanuts. Refrigerate until chilled.
Combine the TOPPING ingredients in a blender or food processor & whip into a rough mixture.
Blend together the dressing ingredients At serving time, sprinkle the topping mixture over the salad then pour on the dressing. Toss at the table.
Adapted from Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"
From: Mark Satterly Date: 09-21-94
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