Golden Layered Salad

Recipe Ingredients

1		Smoked or baked tofu - (6 oz)
1/4 cup	59ml	Peanut oil
1/4 cup	59ml	Unsalted peanuts
4 cups	640g / 22oz	Mung bean sprouts
1 cup	237ml	Cucumber - halved, and (medium)
		Thinly sliced
1		Carrot - peeled, julienned (medium)
		Cilantro - (optional) - for garnish
		Dressing
1/2 cup	118ml	Fresh lime juice
2 cups	186g / 6.6oz	Garlic cloves - minced (small)
4 tablespoons	60ml	Teriyaki sauce
2 tablespoons	30ml	Dark brown sugar
1/4 teaspoon	1.3ml	Red pepper flakes
		= (or 1/4 tspn chili sauce)

Recipe Instructions

Cut tofu into 1 1/2- by 1/2-inch pieces. Bring medium pot of water to a boil. Fill medium bowl with ice water.

In wok or large, heavy skillet, heat oil over high heat. Add peanuts and stir-fry until fragrant and pale brown, about 30 seconds. Using slotted spoon, remove peanuts and drain on paper towels. Set aside.

Add tofu and stir-fry until crisp around edges, 2 to 3 minutes (it will spatter). Drain on paper towels. Discard remaining oil.

Add sprouts to boiling water and boil 1 minute. Drain in colander, then immediately immerse in ice water. Drain again and set aside.

Make dressing: In blender or food processor, combine all dressing ingredients and reserved peanuts. Process until nuts are finely ground.

Arrange bean sprouts in center of serving platter. Top with fried tofu. Arrange cucumbers around sprouts. On top of cucumber, lay carrot strips in thin band around sprouts. Pour dressing over tofu. Garnish with cilantro leaves if desired.

This recipe yields 4 servings.

Per Serving: 278 Cal; 9g Prot; 19g Total Fat (3 Sat. Fat); 21g Carb.; 0mg Chol; 721mg Sod.; 3g Fiber.

Source:
Vegetarian Times, April 2001

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