Spicy Thai Tofu Salad

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Tofu
1 cup	237ml	Cucumber - julienne
1 cup	110g / 3.9oz	Carrot - julienne
1 cup	237ml	Mushrooms - sliced
1 cup	237ml	Iceberg lettuce (small)
1/2 lb	227g / 8oz	Lima beans - lightly cooked
		Topping
1/3 cup	48g / 1.7oz	Peanuts - chopped
2		Green onions - chopped
5		Red and green chilies - chopped
		Dressing
1 1/2 tablespoons	22ml	Chili sauce - see recipe
3 tablespoons	45ml	Soy sauce
2 teaspoons	10ml	Sugar
1/2 cup	118ml	Rice vinegar
1/2 cup	118ml	Tofu

Recipe Instructions

Cut the tofu into cubes. Drain in a colander. Put the lettuce on the bottom of a shallow bowl or attractive serving dish.

Place the tofu in the center and surround it with one mound each of cucumber, carrot, mushrooms and peanuts. Refrigerate until chilled.

Combine the TOPPING ingredients in a blender or food processor and whip into a rough mixture.

Blend together the dressing ingredients At serving time, sprinkle the topping mixture over the salad then pour on the dressing.

Toss at the table.

Source:
"Delicious Decisions" by The Junior League of San Diego, CA.

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