This colourful and fresh lunch or supper salad pleases vegetarians and meat eaters alike. A sweet peanut dressing with a wisp of chili heat lightly coats a platter of crunchy vegetables and crispy tofu.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2003
MethodPeanut Dressing: In saucepan, whisk together hot water, peanut butter, garlic, soy sauce, molasses and hot pepper sauce; cook over medium heat, stirring often, until thickened, about 10 minutes. Add lime rind and juice. Let cool.
Meanwhile, pat tofu dry with paper towels; cut into 1-inch (2.5 cm) cubes. Season with salt and pepper; toss with cornstarch. In large nonstick skillet, heat oil over medium-high heat; fry tofu, stirring often, until crisp and golden brown, about 6 minutes. Drain on paper towel.
In large saucepan of boiling salted water, cover and cook potatoes until tender, about 10 minutes. Remove with slotted spoon and set aside. Add beans to pot; boil for 2 minutes. Add cabbage and carrot; boil for 1 minute. Add bean sprouts; boil for 10 seconds. Drain and chill in ice water; drain and pat dry.
Arrange vegetables and potatoes on large platter; pour dressing over top. Add tofu and eggs; sprinkle with peanuts and green onion. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Nutritional facts Per each of 6 servings: about
- Sodium 889 mg
- Protein 18 g
- Calories 351.0
- Total fat 21 g
- Cholesterol 124 mg
- Saturated fat 4 g
- Total carbohydrate 26 g
- Iron 22.0
- Folate 40.0
- Calcium 16.0
- Vitamin A 53.0
- Vitamin C 25.0