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| 1 Tasse | 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 Tasse | bean sprouts fresh |
| 1 Tasse | Broccoli florets |
| 1/2 Tasse | Szechuwan Peanut Dressing |
| | Garnish: raisins, toasted sesame seeds, fresh watercress sprigs, or unsalted peanuts, optional |
| 1/3 Tasse | Peanut butter, smooth or crunchy |
| 1/2 Tasse | Hot vegetable stock or hot water |
| 1 Teelöffel | soy sauce |
| 2 Esslöffel | rice vinegar |
| 2 Esslöffel | Safflower oil |
| 2 | cloves garlic minced |
| 1/2 Teelöffel | Dry crushed red pepper (1 teaspoon if you prefer spicy flavoring |
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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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