Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

--------------------------DRESSING-------------------------------
1/3 c Peanut butter, smooth or 2 tb Safflower oil
-crunchy 2 Cloves garlic, minced
1/2 c Hot vegetable stock or hot 1/2 ts Dry crushed red pepper (1
-water -teaspoon if you prefer
1 ts Soy sauce -spicy flavoring
2 tb Rice vinegar

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

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