Southeast Asian Mixed Salad with Peanut Dressing

By The Canadian Living Test Kitchen

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Southeast Asian Mixed Salad with Peanut Dressing

This recipe makes 4 servings

Ingredients

1 pkg (1 lb/500 g) firm tofu 1 1pkg (1 lb/500 g) pkg (1 lb/500 g)firm tofu
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
2 2cups cups(8 oz/250 g) green beangreen beans, trimmed
1/4 cabbage , cut in chunks1/4 1/4cabbage, cut in chunks
2 cups (8 oz/250 g) bean sprouts 2 2cups cups(8 oz/250 g) bean sprouts
1 1field cucumberfield cucumbers, (or 1/2 English cucumber), sliced
1/2 1/2pineapplepineapples, skin removed and cut in chunks
4 hard-cooked eggs , quartered4 4hard-cooked eggs, quartered
Peanut Dressing:
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 tbsp minced fresh ginger root 1 1tbsp tbspminced fresh ginger root
3 cloves garlic , minced3 3cloves garlic, minced
1/4 cup soy sauce 1/4 1/4cup cupsoy sauce
2 tbsp chopped fresh coriander 2 2tbsp tbspchopped fresh coriander
2 tbsp rice vinegar 2 2tbsp tbsprice vinegar
1 tsp finely grated lime rind 1 1tsp tspfinely grated lime rind
2 tbsp lime juice 2 2tbsp tbsplime juice
2 tbsp fancy molasses 2 2tbsp tbspfancy molasses
1/2 tsp minced hot chili pepper 1/2 1/2tsp tspminced hot chili pepper
1/2 cup smooth peanut butter 1/2 1/2cup cupsmooth peanut butter

Preparation

Cut tofu in half horizontally. Place on flat plate; place another plate on top to weigh down. Let stand for 15 minutes. Drain off water; pat tofu dry. In non-stick skillet, heat oil over medium-high heat; cook tofu, turning once, for 3 to 4 minutes or until golden. Let cool.

Meanwhile, in large pot of boiling salted water, cook green beans for about 4 minutes or until tender-crisp. Remove with slotted spoon and cool under cold water; drain on towels.

In same pot of boiling water, repeat with cabbage, cooking for 4 minutes. Repeat with bean sprouts, cooking for 10 seconds.

Slice tofu. In shallow bowl, attractively arrange tofu, green beans, cabbage, bean sprouts, cucumber, pineapple and eggs. Top with peanut dressing.

Peanut Dressing:
In small skillet, heat oil set over medium heat. Cook ginger and garlic, stirring, for 3 minutes or until softened; set aside.

In small bowl, whisk together soy sauce, coriander, vinegar, lime rind and juice, molasses and chili pepper. Whisk in ginger mixture, peanut butter and 3 tablespoons (50 mL) warm water. Serve with salad.

[Note: Makes about 1 cup (250 mL)]