Indonesian Vegetable Salad
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. Szechwan 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 tsp. soy sauce
2 Tbsp. rice vinegar
2 Tbsp. safflower oil
2 cloves garlic, minced
1/2 tsp. dry crushed red pepper
Cooking Instructions
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)